
For the spice mix, combine the chili powder, 1 ½ teaspoons of the cumin, salt and pepper in a large bowl. Add the chicken and toss to coat.
Heat a 4- to 6-quart Dutch oven over high heat for about 1 to 2 minutes, then add 2 tablespoons of the olive oil. Add the chicken and sear on all sides until light brown and opaque, but not cooked through, about 3 minutes. Transfer to a plate and reserve.
Heat the remaining 2 tablespoons olive oil and the butter in the pot. Add the onions and garlic, reduce the heat to medium and saute, stirring occasionally, until the onions are translucent, 1 to 2 minutes.
Stir in the flour and cook it in the fat and juices, making a roux, for about 1 minute.
Pour in the cold chicken stock while whisking and whisk until any lumps are gone. Raise the heat to high and bring the stock to a boil. Stir in the brown sugar, oregano, remaining ½ teaspoon cumin and the chili garlic paste. Add chicken back to the pot, stir in the roasted chilies and reduce the heat to a simmer.
Add the beans and simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon, 4 to 8 minutes.
When ready to eat, stir in the sour cream, then taste and adjust the seasonings. Garnish with the scallions.
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