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.
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.