Add the bacon to a stockpot over medium-high heat. When it begins to brown, stir in the poblano and onion. Cook for about 4 minutes, stirring occasionally.

Stir in the mustard, Original seasoning, smoked paprika, brown sugar, ketchup, and 4 cups of beef broth. Bring to a simmer. Stir in the beans, reduce the heat to medium, and cook for 2 hours, stirring occasionally.

Remove the beans from the heat and strain 1 cup of beans out and place in a bowl. Mash with a potato masher until smooth. Stir the contents back into the stock pot and place over medium heat for 25 minutes, stirring occasionally.

Meanwhile, place the sausage on the indirect heat side of a hot grill. Smoke for about 20 minutes, with the lid closed. Remove from the smoker and let cool slightly before slicing into bite-sized pieces.

Stir the smoked sausage into the beans and season with the chili seasoning. You may need to add more water or beef as the beans cook. cover and cook for about 40 minutes to an hour, or until the beans are tender, stirring occasionally