This is your standard Moroccan shakshuka base of red bell peppers, onion, garlic stewed tomatoes, a lot of spices and served with a side of fresh baked bread. Except instead of poaching eggs in it I use a pound of ground beef and double the spices. It’s more like a Moroccan seasoned chili. So I gave it some avocado and sliced serrano.
Cost per person, $2.98 Partly because home made bread comes out to just 77¢ a pound, avocados are pretty cheap these days and the red bell peppers came from my garden.
There isn’t much difference between chili powder and paprika. I’ll sometimes use paprika and just dried peppers instead. Coriander is just the seeds of cilantro. It’s not far from a standard chili recipe
I’m going to disagree. Here is my prep for making two quarts of chili powder. I do this about once a year. Paprika is one pepper. It may or may not have heat. It may or may not be smoked. But even with those variables there is no way that can compare with the depth of flavor offered by three chilies, paprika, garlic cumin and oregano.
Coriander comes in two forms. American tiny seeds that don’t offer much and Indian which are considerably larger and have a very fruity aroma. Like kids fruit cereal levels of fruity.
I just do things separately when I want chili : cumin powder; poblano, guacho, serrano,; fresh garlic; cilantro. I live in Europe so I sometimes have to use coriander since it’s far easiest to come by than cilantro
But the seed isn’t a substitute for the herb. There is nothing in the flavor of the seed that would prepare anyone for what the leaves taste like
I know there’s a difference, but getting cilantro is a game of chance. That’s also why it’s pretty close to chili for me. Who’s to say coriander wasn’t part of authentic chili recipes? It’d be a lot easier than keeping fresh cilantro
We are no longer having a good faith conversation.
We have documentation. Ground coriander seed is as far removed from the original chili recipes as can be. We know the origins of chili. It’s well documented.
“Who’s to say” isn’t evidence. It’s wild speculation. It’s the equivalent of “we don’t know the reason so the reason is X” which is the Argument from Ignorance fallacy.
Ground coriander tastes nothing like fresh. One is not a substitute for the other. Fresh coriander on chilli is pretty rare too and seldom found outside of formerly Spanish held territory.
This is like chili. I said so in my original post. But saying that all you need is paprika and some coriander to season chili is like calling Taco Bell authentic Mexican food.
Honestly, you made this recipe by adaptation no? So why argue about authenticity when you made this recipe up yourself?
If someone wants to call this a chili that’s fine. I did it myself. But to say you can just use coriander seed as a substitute for cilantro goes well beyond that. Saying coriander is a completely normal thing to put in a chili is not true. To speculate on the origins of chili with no citations supporting your claim is just making stuff up.
I don’t have a problem with the general vibe. I have a problem with the specific claims. It’s like claiming that eggs and bread crumbs are perfectly fine in a hamburger mix. That’s a pan fried meatloaf, which sounds pretty tasty right now.
Chili was cowboy food. I’m sure every cook had his own recipe. Whose top day what is authentic. It’s easy to argue against beans and tomatoes because they are prohibitive in most situations they were making chili. Coriander, being dried, could have easily found its way in.