Braised Pork Neck Chili

4 T oil, divided
1 large sweet onion
1 green pepper, diced
1 jalapeno pepper, chopped
3 stalks celery, chopped
2 medium carrots, chopped
2-1/2 lb meaty pork neck bones
1/2 t kosher salt
1 c red wine or tomato juice
2 medium cans diced tomatoes (no-salt)
1 small can yellow corn
1/2 t black peppercorns, crushed
1 dried ancho chili, ground
1 dried guajillo chili, ground
1 t dried basil
1 t dried oregano
1-1/2 t sugar (to taste)
2 T vinegar (to taste)
1 can black beans
1 can small white beans

Heat 2 T oil at medium heat in a large dutch oven. Add the onions, peppers, celery, and carrots, and saute for about 10 minutes, stirring occasionally to prevent sticking. Remove the vegetables to a bowl.

Add the remaining 2 T oil to the dutch oven, and raise the heat to medium high. Place the meat in the dutch oven, meaty side down, and brown for 3 - 5 minutes. Salt the meat. Turn the meat, and brown for another 3 minutes. Remove the meat to a plate, and lower the heat to medium. (If necessary, cook the meat in two batches.)

Immediately deglaze the dutch oven. Add the meat and sauteed vegetables to the dutch oven. Stir in the crushed peppercorns, ground chilies, basil, and oregano. Add the sugar and vinegar to taste.

Cover the dutch oven and place in a 250°F oven for 2 hours. Take the chili out of the oven and remove as many bones as possible from the stewed meat. Add the two cans of beans, cover the dutch oven, and continue baking for another 2 hours or more.

Before serving, remove remaining bones, connective tissue, and gristle from the meat. Serve the chili over rice, or with cornbread.