black-bean and tomato chili

okay, this is so delicious. we could not get enough of this stuff! besides it's goooooood for you!
this is from one of martha stewart's cookbooks. try it, you'll be glad you did.

1 3/4 cups dried black beans (i used canned)
3 or 4 small dried guajillo chiles, toasted (i canned green chiles)
1 Tbs olive oil
2 med onions, finely chopped
8 garlic cloves, minced
1 Tbs plus 1 tsp ground cumin
1 3/4 cup vegetable stock (i used chicken stock)
2 lbs assorted tomatoes, seeded, cut into 1 inch chunks
1/2 cup fresh basil leaves, roughly chopped
1/4 tsp freshly ground black pepper
1 1/2 tsp kosher salt
2 Tbs balsamic vinegar

1. pick over dried beans, discarding any stones or broken beans, and rinse. place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. cover and remove from the heat, and let stand 1 hour. drain the beans, and set aside.
2. place the chiles in a small bowl, and cover with very hot water. let stand until the chiles are soft, about 20 minutes. cut the chiles in half, and remove the seeds and stems. transfer the chile flesh, along with the soaking liquid, to the bowl of a food processor. process until a puree forms.
3. heat the oil in a medium saucepan over med heat. add the onions, three-quarters of the minced garlic, and the cumin. cover, and cook until softened and slightly browned, about 15 min. add the chile puree and cook 2 minutes more. add the vegetable stock and the black beans. cover, and cook until the beans are soft, about 1 1/2 hours. if the beans seem dry, add another 1/2 cup hot water.
4. in a large bowl, toss together the tomatoes, remaining garlic, basil, salt, pepper, and vinegar. let sit 5 minutes. stir half of the tomato mixture into the beans, cover and simmer 1 min more.
5. divide the chili among six soup bowls. top with the remaining tomato mixture, and serve hot.