In a thick-bottomed pan (I use cast iron) brown the meat in the freshly heated oil, about 3 minutes on each side. Add the sage, red pepper, and garlic clove. Brown everything for another minute and pour in the wine.
Season with salt and pepper. Turn the heat down to low and cover. Cook on very low heat for at least 3 hours.
Turn the meat in the sauce every 30 minutes or so to moisten it and check occasionally to make sure there is enough liquid.
If you don't like it too spicy, remove the chili when it is halfway cooked.