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.

          • raef@lemmy.world
            1·
            1 day ago

            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

            • FauxPseudo @lemmy.worldOPM
              2·
              1 day ago

              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.

              • raef@lemmy.world
                1·
                1 day ago

                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

                • FauxPseudo @lemmy.worldOPM
                  2·
                  1 day ago

                  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

                  • raef@lemmy.world
                    1·
                    23 hours ago

                    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