Tommy’s Opah Chili


If you’ve been lucky enough to walk into Catalina Offshore Products when Tommy is making Chili, then you already know how this is going to turn out. For the rest of you, this Opah Chili is not only easy to make, but incredibly tasty! The recipe starts with a 5 pound package of ground Opah Tri-Tip. The fish comes frozen so make sure to defrost it before you start. Working in batches, brown the fish in a large pan over medium-high heat using some vegetable oil. Add Taco seasoning to coat the fish and mix the spice and fish, working to break up any large chunks. Once a batch of fish is cooked and browned, transfer it to a large pot or slow-cooker.

After all of the fish is browned, add a little more oil to the pot and saute a diced onion. Once the onion browns and softens, add it to the cooked fish.

Next, add your canned beans, Salsa from Specialty Produce, and a generous amount of Granulated Onion, Granulated Garlic, Salt, Pepper, and a little crushed Red-Pepper Flake. Then, add at least 30 oz of water to the mixture. It’s easy to measure using the empty bean cans we just used. Mix everything together well and set your slow cooker to High, or pot over a low heat.

Continue to watch the chili, stirring occasionally to bring everything together. It will thicken as it cooks. If you find it getting too thick, simply add a little more water.


The finished chili should take about 2 hours on low if you’re using the stove, or 5-6 hours with a slow cooker.


  • 5lbs pack of ground Opah from Catalina Offshore Products
  • Taco Seasoning
  • 1 large Yellow Onion, diced
  • 60 oz of white and kidney beans
  • Salsa from Specialty Produce
  • 1 gallon of Water
  • Granulated Garlic
  • Granulated Onion
  • Salt and Pepper
  • Crushed Red Chill Flakes

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