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Heat a Dutch oven over medium-low heat. Add the coriander seeds and toast, shaking often, for about 2 to 3 minutes, until aromatic and lightly toasted. Transfer seeds to a spice grinder or mortar and grind.
Add the oil, beef, onion and garlic to the hot pot. Cook for 4 minutes, stirring frequently.
Add 4 cups of stock, the green chile, and ½ tsp. ground coriander. Cook for 15 minutes. (Add more liquid if needed)
Add the pinto beans. Cook for 10 minutes. Taste and add salt, if needed.
Serve. Top each bowl with grated cheese and minced onion.
Serve with warmed flour tortillas, corn tortillas or cornbread.