Instructions: Heat oil in a large saucepan over medium-high heat. Add the onions and garlic and cook for about 5 minutes or until the vegetables are softened slightly. Add the chilies, cumin, oregano, cloves, and cayenne and cook for about 1 minute longer. Add 4 cups of the chicken stock, the beans and the chicken and cook over low heat for about 1 hour, adding stock if necessary. If using canned beans and pre-cooked chicken, add the beans and chicken after about 40 minutes and cook 20 minutes to blend flavors. Season with salt and pepper. Serve with grated cheese, salsa and sour cream, if desired.

This recipe yields 8 servings.

Comments: In spite of my chili research, my mind returns to the chili my good friend, Rhonda Brown, makes. She is co-owner of the Brown Grotta Gallery in Wilton, Conn., and often entertains groups of artists and clients. When she throws a chili party, she usually makes two kinds of chili, ground beef and chicken. The chicken version is based on a recipe clipped from a newspaper years ago.

The original recipe called for dried beans, but Brown uses canned beans. And, she says, when shes in a hurry she buys cooked cubes of white meat from the grocers meat case.

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