Eat any food right now? Hrmm....tossup.
Option 1) Chili. My chili. Yeah, I cheat and use Wick Fowler's 2-Alarm Chili Kit (since it has everything in seperate bags instead of all-in-one) but the technique makes it mine. 12-15 pounds of meat (no hamburger), diced and slow cooked for about 8-12 hours with all the spices minus the red pepper. If we add beans to the final mixture, I make those first, then substitute bean liquor for any water requirement. It's mighty nice! Don't last long though. 15 pounds and a couple of kits makes a few gallons of chili. 2 quarts get frozen for later and the rest is consumed within 2 days.
Option 2) 16 ounce steak, inch thick, medium rare and blackened (Cajun style), big baker with all the fixins, some dark yeasty bread, and a nice Shiner Bock. If this is a dream scenario, then I'd have a very small dollop of Harold's World Famous Damn Hot Sauce, and it is. Harold makes it himself at Harold's Pit Barbeque in Abilene, TX, and it is world famous. There's a picture of one of his customers holding a jar in Paris, France, before the Eiffel Tower. You only want very small portions of that sauce on your food. Any more than a teaspoon (max) will make most dinner plates inedible. It's some mighty potent stuff. Not for the faint of heart or those afflicted with gastric reflux, hernias, ulcers, or heart conditions.