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In a large pot, add the dried peas and cover with water. Soak for 1 hour.
Strain the water off and add the beef broth, water, green chilis, onion, Mesquite Seasoning, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, cumin, oregano and coarse ground black pepper. Place over medium-high heat and cover. Cook for 30 minutes, stirring occasionally.
Meanwhile, place a medium cast iron skillet over medium-high heat. Crumble in the sausage and cook until browned, about 5 minutes. Remove the pork from the skillet set aside.Crumble the ground beef in the skillet and cook until browned, about 5 minutes. Stir in the Original Seasoning and flour and cook for another 2 minutes.
Stir the ground beef and sausage into the black-eyed peas.
Return to the skillet and melt the butter over medium heat. Stir in the tomatoes and cook until lightly browned, about 2 to 3 minutes. Add the tomatoes to the black eyed peas.
Cover and cook for an additional 30 to 40 minutes, or until the peas are tender. You may need to add more hot water, while cooking.