Condiments: Shredded Monterey Jack cheese sliced black olives chunky salsa
sour cream diced avocado

Soak beans in water to cover for 24 hours; drain.

In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth,
garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer
covered for at least 5 hours until beans are tender, stirring occasionally.
Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For
hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line
each bowl with 1 flour tortilla. Spoon in chili and serve with all
condiments for a very special chili.

Makes 8 servings.