Recipe of Quick Crockpot Santa Fe Chili with Polenta Dumplings

Crockpot Santa Fe Chili with Polenta Dumplings.

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, crockpot santa fe chili with polenta dumplings. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Crockpot Santa Fe Chili with Polenta Dumplings is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. Crockpot Santa Fe Chili with Polenta Dumplings is something which I've loved my whole life. They are nice and they look wonderful.

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

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

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

Instructions 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 it up with this special food crockpot santa fe chili with polenta dumplings recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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