True story: I go through more chili powder and cumin than just about any others of the spices in my kitchen. When I adopt a recipe into my regular rotation, like Twice-Baked Potatoes, it's rarely long before I'm applying a liberal dose of these two spices and figuring out how to work some black beans and corn into the mix. I blame Tex-Mex Tuesday in my college cafeteria — it's been over a decade since my last meal there, but my love for these flavors is still going strong.
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