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.
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.
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.