In a Dutch oven, cook onion and garlic in hot olive oil until onion is tender.
Stir in cumin, oregano, ground red pepper, and cloves. Cook for 2 to 3 minutes. Stir in the beans, chicken stock or broth and the 2 cans chili peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the chicken; heat the mixture through.
Ladle the chili into 8 large, warm bowls. Top each serving with 1/4 cup cheese. Dollop with sour cream and sprinkle with additional chili peppers, if you like. Makes 8 servings.