Preparation / Directions:
In a large kettle, combine beans, stock, 1/2
the onions, garlic and salt; bring to a boil. Reduce
heat; cover and simmer 1 1/2 hours or until beans are
very tender, adding more chicken stock as needed. Heat
oil in skillet. Add remaining chopped onions and
cook about 5 minutes, until tender and clear. Add
chilies, cumin, oregano, coriander, cloves and
cayenne; mix thoroughly. Cook 2 minutes more. Add
skillet mixture to bean mixture. Portion chicken into
4 servings. For each serving, put chicken in bottom of
bowl, spoon chili over top and sprinkle with grated
cheese and sliced green onion. Makes 4 servings.
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