In separate pan, saute green chilis, onion, bell pepper & garlic in butter or margarine. (do the bell peppers first for about 3 mins) Add sauteed stuff to the pot with the meat. Add the rest of the ingredients (don't drain out the beans!). Simmer for 3-4 hours, uncovered, stirring occasionally. If the chili is too 'wet', add masa flour or some cornstarch to thicken it up.