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Place beans in large saucepan cover with water by 2 ins, bring to a
boil. Cover and remove from heat, let stand 1 hour. Drain
beansPlace chilies in small bowl and cover with hot water, let stand
until soft, 20 minutes. Cut, seed and chop chilies. Blend chilies.
Het oil in medium saucepan, cook onions, 3/4 of the garlic, and
cumin. Then add chilies. Add stock and black beans. Cover and
cook for 1 1/2 hours. In a large bowl, mix tomatoes, remaining
garlic, basil, salt, pepper, and vinegar. Stir half the tomatoes into
the beans. Serve remaining tomato mixture on top of each bowl of
chili.
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