This flavorful pescatarian chili is loaded with ground opah, beans and just the right amount of heat! Serve on its own or top your favorite burger with a big ‘ol sloppy spoonful. We like it on opah sliders with opah bacon (pictured)! Recipe created for Catalina Offshore by Tom Logsdon of The Balboa.
- 1 lb ground opah*
- 1/4 cup butter
- 1-1/2 cup sweet onion diced
- 1 whole red bell pepper, seeded and diced
- 1 whole jalapeño, seeded and diced
- 7 cloves of garlic, minced
- 1 – 28 oz can diced tomato in juice
- 1lb can of kidney beans
- 12 oz dark beer
- 1/2 cup low sodium soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 tsp ground chipotle powder
- 2 Tbsp dark chili powder
- 1 Tbsp black pepper
How to Prepare:
- In a 5qt stockpot, melt butter over medium heat then add sweet onions and simmer until slightly translucent.
- Add bell pepper and jalapeño, simmer until the color of the bell peppers begins to lighten.
- Add garlic, simmer and stir for 1 minute.
- Add opah and cook until lightly browned, using your spatula to break it up like you would ground beef or turkey.
- Add undrained tomatoes and kidney beans and stir to incorporate.
- Add all other ingredients, stir, bring to a light boil then reduce to a simmer for 45 minutes.
- Garnish with sour cream and onions, or feta cheese.
*The ground opah in this recipe is derived from opah “flank” (abductor / adductor muscle). Ask your fishmonger to grind it for you if don’t have a meat grinder at home. Alternatively, you could use an 80/20 ratio of ground opah flank and ground opah belly.