Hint: Make sure your beans are soaked or brined for this recipe. See post on Soaking and Brining Beans

1. • 2 to 4 jalapenos, roasted & seeded or not, finely diced (see note, below)
   • 1 tablespoon olive oil
   • 1 large onion
   • 1 large bell pepper, finely chopped
   • 2 cloves garlic, minced
   • 2 tablespoons chili powder
   • 1 tablespoon ground cumin
   • 1 teaspoon salt
   • 1 teaspoon smoked paprika
   • 2/3rds of a pound of pintos, soaked or brined
   • 2 cups cooking liquid left from Honey Barbecue Pulled Chicken or a mixture of liquid and chicken stock to make 2 cups.
   • 1 29 ounce can whole tomatoes with juices, tomatoes crushed by hand
   • 2 to 3 cups cooked pulled chicken
   • Garnishes: Sour cream, grated Cheddar cheese, chopped green onion

Heat Instant Pot with 1 tablespoon of oil in the inner liner on Saute until pot is hot. Add in the onions, bell pepper, and jalapenos and continue to cook, stirring now and then, until vegetables have softened. Add a lid, partially ajar, to speed up the process. (Never put a lid fully on the IP while sauteeing.)

As the vegetables cook, to a small bowl add the spices, the chili, cumin, salt, paprika, Mix together.

When the vegetables are tender add the garlic, stir, then all the spices and herbs. Stir, let toast for a few minutes until spices become fragrant. Deglaze with the chicken stock/reserved cooking broth mixture. Add in the pintos, level them, then without stirring them in, add the tomatoes on top.

Cover with lid fitted with liner, seal and set Instant Pot to High Pressure for 20 minutes. When done, allow to sit for 10 minutes on the Keep Warm function, then release the remaining pressure manually. Gently stir in the pulled chicken.

If a thicker chili is desired, mix 2 tablespoons Masa Harina with 1/2 cup of the liquid in the chili. Set the Instant Pot to Saute and when it begins to simmer, stir in the mixture. Simmer for several minutes, paying special attention to the bottom of the pot; a plastic spatula works well for this. Turn off the Instant Pot, but continue stirring until the chili is no longer simmering.

Garnish as desired with Sour Cream, Cheese and/or Cilantro.

Note: to roast jalapenos:

• Arrange jalapenos in a row on a foil-lined cookie sheet, just touching each other. Place about 4 inches under the broiler. Broil until blistered, two to three minutes, then remove sheet and turn the jalapenos, broiling again until blistered. Repeat until all sides are blistered and slightly charred.
• Place in a small paper bag or a small bowl, sealed with plastic wrap and let sit for about 10 minutes to steam. When cool enough to handle, remove the majority of the charred skin. Roasted jalapenos freeze well and a great shortcut is to make more than needed, then divide in small portions and freeze.

Hint: Make sure your beans are soaked or brined for this recipe. See post on Soaking and Brining Beans

1. • 2 to 4 jalapenos, roasted & seeded or not, finely diced (see note, below)
   • 1 tablespoon olive oil
   • 1 large onion
   • 1 large bell pepper, finely chopped
   • 2 cloves garlic, minced
   • 2 tablespoons chili powder
   • 1 tablespoon ground cumin
   • 1 teaspoon smoked paprika
   • 2/3rds of a pound of pintos, soaked or brined
   • 3 cups cooking liquid left from Honey Barbecue Pulled Chicken or a mixture of liquid and chicken stock to make 3 cups. Add more liquid if needed to cover beans by one inch.
   • 1 29 ounce can whole tomatoes with juices, tomatoes crushed by hand
   • 1 teaspoon salt or to taste
   • 2 to 3 cups cooked pulled chicken
   • Garnishes: Sour cream, grated Cheddar cheese, chopped green onion

Heat a Dutch Oven with 1 tablespoon of oil until pot is hot. Add in the onions, bell pepper, and jalapenos and continue to cook, stirring now and then, until vegetables have softened. Add a lid, partially ajar, to speed up the process.

As the vegetables cook, to a small bowl add the spices, the chili, cumin, and paprika, Mix together.

When the vegetables are tender add the garlic, stir, then all the spices. Stir, let toast for a few minutes until spices become fragrant. Deglaze with the chicken stock/reserved cooking broth mixture. Add in the pintos and the tomatoes. At this point, there should be enough liquid to cover the beans by about an inch. Add more broth if needed.

Partially cover and very gently simmer, small bubbles popping up now and then until beans are tender. Check at about an hour then every five minutes after that. When beans are done, add salt and gently stir in the pulled chicken.

If a thicker chili is desired, mix 2 tablespoons Masa Harina with 1/2 cup of the liquid in the chili. Set the Instant Pot to Saute and when it begins to simmer, stir in the mixture. Simmer for several minutes, paying special attention to the bottom of the pot; a plastic spatula works well for this. Turn off the Instant Pot, but continue stirring until the chili is no longer simmering.

Garnish as desired with Sour Cream, Cheese and/or Cilantro.

Note: to roast jalapenos:

• Arrange jalapenos in a row on a foil-lined cookie sheet, just touching each other. Place about 4 inches under the broiler. Broil until blistered, two to three minutes, then remove sheet and turn the jalapenos, broiling again until blistered. Repeat until all sides are blistered and slightly charred.
• Place in a small paper bag or a small bowl, sealed with plastic wrap and let sit for about 10 minutes to steam. When cool enough to handle, remove the majority of the charred skin. Roasted jalapenos freeze well and a great shortcut is to make more than needed, then divide in small portions and freeze.