Soak the dried pinto beans in cold water overnight. (check for rocks and funky beans)

After beans have soaked, drain and rinse the beans.

Transfer to a large pot and add the 6 cups of water or chicken stock.

Bring the beans to a simmer over medium heat.

Add the cumin, chili powder, onion powder, garlic powder and pepper.

Decrease heat to medium/low, partially cover pot with lid. (leave the lid cracked)

Continue to lightly boil. Check beans after an hour of cooking. Beans should be cooked within an hour and a half or so.

The beans will be soft and there will be some liquid still remaining. (if the liquid has boiled off, add a bit more)

Add the green chilies and diced tomatoes.

Continue cooking with the lid off for 15-20 minutes while stirring frequently. (watch it very closely because it will burn)

Once most of the liquid has cooked off, decrease heat to low.

Add 1/2 tsp salt and mash with potato masher for a chunky dip. Or use an immersion blender for a smooth bean dip.

Add the shredded cheese and stir until melted.

Taste and add more salt if needed.

Serve hot, room temperature or cold.