Soak beans overnight

Drain beans.

Cook anchor chilies on each side. Remove from heat. Add water to let them rehydrate.

Cook the onions and garlic until soft.

Transfer onions and garlic to blender. Add tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated chilies. Puree until smooth.

Add pinto beans and stock and stir in puree. Bring yo boil then simmer 2 1/2 hours stirring occasionally.