I am pondering various issues with making my first batch of chili next Sunday, thereby formally opening "Chili Season" here in the Deluxe Apartment in the Sky-y-y.

Questions:

* Mushrooms: Yea or Nay? (specifically, baby portabellos)

* Multiple Meats: Straight chuck beef, Addition of [ground] Meatloaf Mix (beef/pork/veal), Exotic Meats (Buffalo/Ostrich)? [I've had success with all three.]

* Deglaze Liquid: I usually use beer when building the fond... but am considering a red wine as an experiment. Is this insane?

Thoughts, opinions?