Combine the first seven ingredients and cook in a large pot over medium heat, stirring, until beef is no longer pink. Drain excess fat and discard. Add the dry mustard, oregano, and sugar, stirring to combine and cook for one minute. Add the beef broth and tomatoes and bring to a boil. Reduce heat and cover, simmer for 1 1/2 hours, adding additional beef broth, if necessary for desired consistency. For more of a kick, add additional Cornet Bay All-Around Seasoning-Hot. Add the beans and continue to cook for an additional 30 minutes.