All versions: 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.

Instant Pot Version:

Heat Instant Pot with 1 tablespoon of oil in the inner liner set 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, and 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.  Set the Instant Pot to Saute;  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.

Stovetop Version:

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.