Cut beef into pieces no bigger than 1.5" and rub with salt and pepper. Brown beef in a pan over medium-high heat in batches. You can oil pan lightly to prevent sticking, brown meat about 3 minutes per batch turning to get all sides. Set meat aside. Chop onion. Slice jalapeno's in half, cut off ends, scrape out the seeds with a spoon and chop into small pieces. Warm the butter over medium heat in a heavy bottomed soup pot and sautee the onions and jalapenos in the butter for 3 minutes. Add the beef and the chili powder (you can adjust amount of chili to taste) and stir for one minute. Add tomatoes, wine and add some water (or more wine if you prefer) so the liquid surrounds the beef, but not completely covering it. Bring to quick boil, reduce heat to just under medium-low and cover partially and let cook for about 2.5 hours or until meat is tender and the chili is thick. Serve with steamed rice and a dollop of sour cream. Also can be made in crock pot for slow cooking and if you need to keep it warm for a long time.