I go along with the beer suggestions. That's usually what I put in all my chiles, beef or poultry. Darkish, but not a stout. They tend to the sweet side.

I think it depends on the wine - a lighter red wine, such as pinot noir, should work nicely.

I am a fan of beer in chili myself - something darkish!!!

Wheat beer or a dry white wine such as Sauvigion Blanc. Even a dry sherry would be good.

I think you could use either -- a nice light red would complement the dark meat well, but white would be good too.