Instructions: Place the beans in a large bowl and cover with cold water. Refrigerate overnight or soak by other directions in the accompanying article. Drain and rinse the soaked beans.

In a large oven-proof pot, heat the olive oil over high heat. Add the onions and shallots, cooking until they begin to brown. Add the garlic and chili powder, cooking for a couple of minutes to begin the release of their flavors. Add the cold stock or water and beans and bring it to a boil over high heat. Generously season the liquid with salt and pepper. Loosely cover with foil and transfer to the lower rack of the oven, cooking at 350 degrees until the beans are tender, about 3 1/2 to 4 hours.

While the beans are cooking, place the red peppers on an open flame or under a broiler to cook until the skins are completely blackened, turning as necessary. Transfer to a bowl and cover with plastic wrap. Allow to cool to room temperature. Rub the skins from the peppers, removing the core and seeds. Dice and reserve.

In a small bowl, combine the sour cream and half the chives. Season with salt and pepper to taste; set aside.

Preheat the grill or broiler. Rub the chicken breasts with a drop of olive oil and rub a little additional chili powder into the flesh. Place on the grill, cooking until seared, about 5 minutes. Turn over and cook until done, about 4 minutes. Remove to a plate. Allow to rest 5 minutes, then dice and reserve.

When the beans are done, carefully remove the pot from the oven. Stir in the vinegar. Add the roasted peppers and chicken. Adjust the seasoning with salt and pepper. Allow to sit for an hour before serving or cool and refrigerate overnight.

To serve: Ladle the hot chili into warm rimmed soup bowls. Spoon a dollop of the sour cream garnish in the center. Sprinkle with the remaining chives and cheddar cheese. Serve immediately.

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