In a large stockpot, combine the chiles, garlic, onions, coriander, chili powder, pepper, cumin, salt and water. Bring to a boil and cook uncovered 1 hour. Stir in the beans.
In a small bowl, combine the stock and cornstarch. Mix thoroughly. Add to the chili mixture and cook 20 minutes longer. Serve hot.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/chili-weather/