Rinse and pick over beans; place in heavy large pot. Add enough cold
water to cover by at least 3"; soak overnight.
Place chicken in large heavy saucepan. If time permits add cut up
onions, celery, carrots, salt, and pepper for flavor. Add cold water
to cover and bring to simmer. Cook until just tender, about
15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.
Drain beans. Heat oil in same pot over medium heat. Add onions and
saute until translucent, about 10 minutes. Stir in garlic, then
chilies, cumin, oregano, cloves, and cayenne and saute 2 minutes. Add
beans and stock and bring to a boil. Reduce heat and simmer until
beans are verry tender, stirring occasionaly, about 2 hours. Beans
and chicken can be prepared 1 day ahead. Cover and refrigerate.
Bring chili bean mixture to simmer before continuing with recipe. Add
chicken and 1 cup cheese to chili and stir until cheese melts. Season
to taste with salt and pepper.
Pour cheese into large tureen. Place remaining cheese, sour cream,
salsa and cilanro in small bowls around the tureen so that guest can
add whatever toppings they want to their chili.
