I grew up in SW PA. My mother always used kidney beans in chili and navy beans for baked beans or ham and bean soup.I think pintos are about as cheap as you can get, at least here. I don’t know, maybe it’s regional. My neighbor is from the east coast and she uses kidneys. But her chili is very mild and almost sweet, very weird to me.
I use either kidney beans or pinto beans in chili, lima beans for baked and pinto beans for ham and bean soup.
I do not put any beans in green chili and pork but do serve a side of pinto beans. I also use pinto beans for refried beans.