Catfish Chili

A Southern-style chili that ditches the ground beef for flaky catfish fillets, building all its flavor from the bean and tomato base while keeping the cooking time short. The fish goes in at the very end so it stays in clean, tender chunks instead of breaking down into the stew.

Sweet bell pepper and garlic sautéed in butter form the aromatic backbone, hitting that classic Cajun-Creole trinity territory without needing a full mirepoix. The butter matters too. Olive oil gives a different flavor profile that doesn’t read as Southern.

Using the tomatoes undrained is the move. All that tomato liquid becomes the cooking medium, building depth as it reduces against the kidney beans during the first simmer.

The gentle 15-minute simmer for the fish is just enough. Push it longer and the catfish overcooks and turns rubbery, the same way overcooked shrimp does.

Kitchen Tips

• Pat the catfish dry with paper towels before adding to the pot. Wet fish dilutes the chili and prevents the chunks from holding shape.

• Cut the fillets into 1.5 to 2 inch chunks. Smaller pieces fall apart, larger ones don’t cook through.

• Don’t stir aggressively after adding the fish. Gentle folding keeps the chunks intact for the final serving.

• Use a heavy-bottomed pot so the tomato paste doesn’t scorch during the long simmer.

Variations

• Add a teaspoon of Cajun seasoning or Old Bay for a more Louisiana-style chili.

• Swap catfish for cod, tilapia, or any firm white fish.

• Stir in a handful of frozen corn and diced poblano with the beans for a Tex-Mex riff.