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Soak the beans overnight in cold water.
The next day, drain the beans and reserve.
Heat the oil in the bottom half of the squat pot on medium heat. Add the chicken and sauté for 7-9 minutes. Remove from the pot and reserve.
Add the onions and sauté until translucent, about 4-5 minutes. Stir in the garlic, green chilies, cumin, oregano, cloves and cayenne. Sauté for 2 minutes. Add the beans and chicken stock. Bring to a boil.
Reduce the heat and simmer until beans are very tender, stirring occasionally, about 3-4 hours. Add additional water if necessary. Add chicken, beer and 1 cup of cheese.
Serve with remaining cheese, sour cream, salsa and cilantro and tortilla chips.