Instructions: Sort and wash the beans. Place them in Dutch oven, cover with water by 2 inches and soak for 8 hours.

Drain the beans and return them to the Dutch oven, discarding the soaking water. Add 3 cans of the chicken broth, the onion, garlic, pepper, oregano, cumin, salt and cloves. Bring the mixture to a boil, reduce the heat, cover and simmer, stirring occasionally, until the beans are tender - about 2 hours.

Add the remaining can of broth, the chicken, canned chilis and jalapeno. Cover and simmer, stirring occasionally, for 1 hour. Add water id necessary; the chili should be somewhat soupy.

With a kitchen shears, make 4 cuts in each tortilla toward, but not through, the center. Line serving bowls with a tortilla, overlapping the cut edges. Spoon in the chili and top with the cheese, salsa and sour cream.

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