It adds a “can’t quite put my finger on it” …

Comment on Beef Short Rib Chili with Beans by Malcolm Bedell.

It adds a “can’t quite put my finger on it” complexity that I really enjoy.

Malcolm Bedell Also Commented

Beef Short Rib Chili with Beans
Hi Jeff! You can omit the beer…just add a little more chicken stock as needed. Thanks!

Beef Short Rib Chili with Beans
I think you will need to halve the recipe.

Beef Short Rib Chili with Beans
I’m not cumin-phobic, but I do think it’s an easy flavor to let overpower the rest of your dish. Toasting cumin or coriander is a wise move; the same really goes for any spice, and also with dried chiles. Taking a second to toast them really wakes them up. Because this dish cooks for such a long time, in order to keep this recipe a little simpler, I pounded and ground the spices raw in a mortar and pestle.

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That’s dumb.

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What an annoying comment on a blog post. No doubt, you feel safer writing on websites instead of interacting in person? Did you go out of your way to make this comment as laughable as possible? Come on dude, quit wasting your efforts writing to strangers and Make some content of your own; quit being so scared.

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I appreciate your willingness to go to bat for your favorite frozen dinner, but if you’ll notice, I never actually offered a review of this product. The photos were presented without comment, as I noted in the introductory paragraphs.

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You’re lame and unnecessary.

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Welcome to our world, Courtney. Send me your mailing address at, and I’ll make sure you get that tortilla press for Mother’s Day. Thanks for reading, and for trying our stuff!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.