1. In a 3 1/2 to 6 quart slow cooker, place the onion, garlic, cumin, oregano, red pepper, beans, 8 oz of chile peppers, broth and cooked chicken. Stir to combine.

2. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.

3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers.