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Dinner Tonight: Gallo Pinto
Ask any Tico (Costa Rican) and they'll tell you that this is only to be made with old (stale) rice. This is what is made with the leftover rice that doesn't get eaten. They'll also tell you to cook the beans yourself, rather than use a can. But this sounds like a tasty shortcut.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Just like a poster said above, I'll take a flank at home and a porterhouse when I'm out. Glad I'm not the only weirdo.
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I love making my own chili powder by buying an assortment of dried chilies (ancho, cayenne, guajillo, chipotle, or whatever I'm feeling like), stripping them of the insides, and roasting them until they are blistered. This makes it easy to blend them into a powder. Usually I also mix in some cumin seeds, mexican oregano, garlic powder, and sea salt. Fiery and delicious!