Steps to Prepare Perfect Crockpot Santa Fe Chili with Polenta Dumplings

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, crockpot santa fe chili with polenta dumplings. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Crockpot Santa Fe Chili with Polenta Dumplings is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Crockpot Santa Fe Chili with Polenta Dumplings is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have crockpot santa fe chili with polenta dumplings using 22 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Crockpot Santa Fe Chili with Polenta Dumplings:

1. Make ready Chili Ingredients
2. Make ready 2 lb lean ground beef
3. Make ready 1 medium onion, chopped
4. Prepare 1 medium green bell pepper, chopped
5. Make ready 2 clove garlic, minced
6. Make ready 1 10-ounce can enchilada sauce
7. Prepare 1 8-ounce can tomato sauce
8. Prepare 1 6-ounce can sliced black olives
9. Take 2 tbsp chili powder *
10. Take 1 tsp sea salt (* see note on salt)
11. Make ready 1 tsp oregano
12. Get 1/2 tsp ground cumin
13. Make ready cornmeal dumplings
14. Get 2 cup water
15. Prepare 1 cup yellow cornmeal
16. Get 1/2 tsp sea salt
17. Make ready Garnish
18. Get roma tomato, diced
19. Take extra sliced black olives
20. Take green onion, diced
21. Make ready sour cream
22. Get shredded sharp cheddar cheese

Steps to make Crockpot Santa Fe Chili with Polenta Dumplings:

1. In a large nonstick skillet over medium-high heat, brown the ground beef, onion, bell pepper, and garlic. Stir often to break up the lumps until the ground beef loses it's pink. Drain excess grease and transfer to a crock pot.
2. Stir in the enchilada sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin. Cover and slow cook on low for 7-8 hours. Skim off any fat that collects on the surface of the chili.
3. About 20 minutes before the chili is done, bring the water and 1/2 teaspoon of salt to a boil in a medium sauce pan. Gradually whisk in the cornmeal. Reduce heat to low and continue whisking until very thick.
4. Drop the cornmeal mixture by tablespoons onto the chili. Increase the crockpot temperature to high, cover, and let the dumplings cook through. About 15-20 minutes.
5. Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese.
6. • Note on salt content - The type of enchilada sauce you use seems to effect the saltiness of this dish. I used La Preferida this time and it seemed just a wee bit salty. I suggest using 1/2 teaspoon of salt instead of 1 teaspoon and then salt according to your your taste toward the end of the cooking process.
7. • Note on chili powder - I prefer to use Morton & Bassett brand. It is the best chili powder there is IMHO. I have made this chili with other brands before and it never turns out as good.

So that’s going to wrap this up with this special food crockpot santa fe chili with polenta dumplings recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!