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1
Heat up the oil in a stew pot on medium-high heat until oil is shimmering.
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2
Meanwhile, dredge pork cubes in the flour.
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3
When oil is hot add the meat in batches (dont crowd the pan) and brown on all sides until golden, about 2-3 minutes per batch.
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4
Set the cooked pork aside while you cook the rest.
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5
In the now empty pan, on medium heat saute onions, carrots and celery with a pinch of salt.
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6
Add more oil if pan is too dry.
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7
Let veggies soften, about 3 minutes.
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8
Once veggies have softened slightly, sprinkle in the paprika, chili powder, cumin and crumbled bouillon cube and allow the spices to lightly toast, until you start to smell the spices.
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9
Pour in the can of chopped tomatoes, Worcestershire sauce and water.
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10
Carefully add in seared pork cubes.
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11
Bring to a simmer.
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12
Leave to bubble away for 40 minutes or until pork is fork tender, stirring every now and again.
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13
Add drained chickpeas into the sauce.
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14
If sauce is too thick, add a touch more water.
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15
Let it simmer for another 5-10 minutes.
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16
Taste to adjust seasoning.
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17
Once sauce has thickened to your liking, the chili is ready!
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18
Decide if you want to shred the pork cubes or leave them whole.
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19
I left mine whole.
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20
Serve with rice, pasta, tortilla or crusty bread.
