Total Calories: 1,087
Cover beans with water and soak overnight; drain. Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain; cool. Remove skin; cut into small pieces.
Drain beans. In same pot, sauté onion in oil until translucent; stir in garlic, chiles, cumin, oregano, cloves, and ground red pepper; sauté 2 minutes. Add beans, broth, and beer. If desired, stir in optional peppers. Bring to a boil; reduce heat and simmer until beans are very tender, about 2 hours. Stir occasionally.
Add chicken and 1 cup cheese, if desired; stir until cheese melts. Season with salt and pepper to taste. Serve with remaining cheese, sour cream, and salsa for guests to spoon onto chili if they wish.
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