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No, just no man.  It would have to be some post apocalyptic shit for me to eat nutria.  

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Chili is serious business.

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Maybe so, but, it taste pretty good in a gumbo!  

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His recipe is not this.

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A TABLESPOON of cumin?  Really?  Sounds like an awful lot.

The chilis in adobo sauce really do make all the difference.  Puts exactly the right amount of smoke into the mix.

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Mine is pretty similar. I use ~4 lbs of brisket instead of chuck, and it's seared on both sides before slicing it into 3/4" cubes and adding it to the pot (I don't smoke it). I don't use flour, preferring instead to use a tablespoon or two of masa if I think it needs it. I use apple cider vinegar over distilled, and I use a tablespoon or two of Asin fish sauce over soy sauce near the very end (I do this in almost every soup and stew I make). I use fresh minced garlic over the jarred stuff, and I prefer a homemade chicken broth to the boxed variety, but will settle for a premium brand in a pinch (never low sodium, though). 

For the chili peppers, I go with ~2oz each of dried New Mexico, Arbol, Cascabel, and Ancho chilies (I can find these anywhere in my AO). I like to toast the chilies for about a minute (just until the aroma breaks through) before adding the broth and simmering for a few minutes until they're pliable. I nix the cinnamon, though a 1/4 tsp ain't gonna hurt anything. Sometimes I use allspice, sometimes I don't. Sometimes I'll dice up some fresh chilies to add in the blender (jalapeños, habanero, and poblano) and sometimes I won't. If I'm really feeling fancy, sometimes I'll fry the puree mixture a bit before adding the rest of the broth and meat (this is easy to screw up - if you over do it, it'll taste burned, bitter and terrible). I also leave the seeds in. My Vitamix blends the ever loving dogshit out of anything I throw at it. Plus, I like the heat. 

If it's particularly hot (or if I just think it needs it), I'll add a tablespoon of molasses as the end, just for a bit of smokiness and a hint of sweet (if you can taste and identify the molasses, you added too much). 

The majority of the flavor comes from the varieties of chillies I use, and the ratios between them. That's where I focus most of my attention, when I want to tweak the flavor. 

Anyhoo, close enough. 

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You been puttin dem beans in your gumbo again'. 

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This is how people outside the Madison area make chili in Wisconsin....

https://www.AR15.Com/media/mediaFiles/411079/20170211_200312-338026.JPG

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Another thread, another avalanche of sciolism. Poor Meso-American traditions continued to be butchered by the White-Man. 

Would you contend that a Baltic fish soup is best with tuna and premium whitefish filet? No not even close and as the early 1900's have shown us that chili in is most earliest iterations was a attempt to use shit cuts of meat into something edible.

You think those same men got $$ chuck and brisket to grind up with chilis? It was the bottom of the barrel cuts that dare i say... INCLUDED FILLER OF WHATEVER THEY HAD AT HAND!
Brick Chili(pre-canning)was routinely reduced in a cast iron pot along with filler vegetables and legumes no one ate that quality of cut meat straight up. Popular in the Southwest and you would be ignorant to ignore that southwest style cuisine almost universally means added beans/rice/corn.

The chili concept rapidly expanded well before Texans had a chance to lock down anything definitive. You can be upset and say beans are not pure but where is the same contempt for Cincinnati style which is basically a.... MEAT SAUCE  Beans were absolutely essential in the popularization of chili there is no doubt in my mind that the lower-class was 100% responsive to the concept of beans in chili. These opulent examples of premium angus beef stews are disingenuous.

LBJ's wife put the final dagger into the Chili lineage by popularizing a meat sauce that's basically soup hamburger /w onions and chili powder.

How do ya'll meat sauce eaters sleep at night. Monsters

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Another thread, another avalanche of sciolism. Poor Meso-American traditions continued to be butchered by the White-Man. 

Would you contend that a Baltic fish soup is best with tuna and premium whitefish filet? No not even close and as the early 1900's have shown us that chili in is most earliest iterations was a attempt to use shit cuts of meat into something edible.

You think those same men got $$ chuck and brisket to grind up with chilis? It was the bottom of the barrel cuts that dare i say... INCLUDED FILLER OF WHATEVER THEY HAD AT HAND!
Brick Chili(pre-canning)was routinely reduced in a cast iron pot along with filler vegetables and legumes no one ate that quality of cut meat straight up. Popular in the Southwest and you would be ignorant to ignore that southwest style cuisine almost universally means added beans/rice/corn.

The chili concept rapidly expanded well before Texans had a chance to lock down anything definitive. You can be upset and say beans are not pure but where is the same contempt for Cincinnati style which is basically a.... MEAT SAUCE  Beans were absolutely essential in the popularization of chili there is no doubt in my mind that the lower-class was 100% responsive to the concept of beans in chili. These opulent examples of premium angus beef stews are disingenuous.

LBJ's wife put the final dagger into the Chili lineage by popularizing a meat sauce that's basically soup hamburger /w onions and chili powder.

How do ya'll meat sauce eaters sleep at night. Monsters