1. Cover beans with water and soak overnight. Drain and rinse.
2. In a large heavy pot, combine beans, broth, 2 cups onions, garlic, and salt; bring to a boil. Reduce heat, cover and simmer gently 1 1/2 - 2 hours, or until beans are very tender, adding more stock as needed.
3. Stir in remaining onions, chilies, cumin, oregano, coriander, cloves, and cayenne pepper. Cover and cook for 30 minutes.
4. just before serving, add chicken; cook until heated through. Ladle chili into individual bowls; top each with 2 tablespoons cheese.
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