In a large container or zip lock bag, pour wine over the brisket and pork spare ribs, and let marinate for 4 to 24 hours.
Preheat oven to 350 degrees.
Heat oil in a large frying pan.
Remove meat from marinade and pat dry. Rub both the brisket and the spare ribs with salt and pepper.
Heat oil in a large frying pan and sear all sides of the meat. Place seared meat in a roasting pan with marinade and cover.
Cook meat at 350F for 1/2 hour. Turn the oven down to 325F and cook for 3 hours until tender (brisket should pull apart with a fork and ribs should fall off the bone.) This step can be done the day before. Skim off grease but use the juices.
While the meat is cooking, you can start the chili. Sauté onions and garlic in oil in a large pot until translucent. Add ground beef and cook through. Add all peppers and cook for 10 minutes. Add the rest of the ingredients, including 1/2 cup of wine, except for the last three ingredients (cheese, sour cream and green onions should be reserved for garnish).
When the brisket and ribs are done cut them into pieces and add to chili. Let simmer for at least 1 hour on medium-low heat, stirring regularly so it does not burn on the bottom of the pan.
Serve hot, topped with grated cheddar cheese, sour cream, and green onions, and enjoy with a glass of Mediterranean Barbera.