How to Prepare Speedy 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'm gonna show you how to prepare a distinctive dish, crockpot santa fe chili with polenta dumplings. It is one of my favorites food recipes. This time, I'm gonna 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 recent trending foods on earth. It's appreciated by millions daily. It is easy, it's quick, it tastes delicious. They are nice and they look fantastic. Crockpot Santa Fe Chili with Polenta Dumplings is something that I have loved my entire life.

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

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

1. {Get of Chili Ingredients.
2. {Make ready 2 lb of lean ground beef.
3. {Prepare 1 medium of onion, chopped.
4. {Get 1 medium of green bell pepper, chopped.
5. {Prepare 2 clove of garlic, minced.
6. {Prepare 1 of 10-ounce can enchilada sauce.
7. {Prepare 1 of 8-ounce can tomato sauce.
8. {Get 1 of 6-ounce can sliced black olives.
9. {Get 2 tbsp of chili powder *.
10. {Get 1 tsp of sea salt (* see note on salt).
11. {Prepare 1 tsp of oregano.
12. {Prepare 1/2 tsp of ground cumin.
13. {Take of cornmeal dumplings.
14. {Get 2 cup of water.
15. {Take 1 cup of yellow cornmeal.
16. {Make ready 1/2 tsp of sea salt.
17. {Make ready of Garnish.
18. {Get of roma tomato, diced.
19. {Take of extra sliced black olives.
20. {Get of green onion, diced.
21. {Get of sour cream.
22. {Get 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 is going to wrap it up with this exceptional food crockpot santa fe chili with polenta dumplings recipe. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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