Crockpot Santa Fe Chili with Polenta Dumplings
Crockpot Santa Fe Chili with Polenta Dumplings

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, crockpot santa fe chili with polenta dumplings. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Crockpot Santa Fe Chili with Polenta Dumplings is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Crockpot Santa Fe Chili with Polenta Dumplings is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook 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 lean ground beef
  3. Get onion, chopped
  4. Take green bell pepper, chopped
  5. Make ready garlic, minced
  6. Prepare 10-ounce can enchilada sauce
  7. Take 8-ounce can tomato sauce
  8. Make ready 6-ounce can sliced black olives
  9. Take chili powder *
  10. Make ready sea salt (* see note on salt)
  11. Prepare oregano
  12. Make ready ground cumin
  13. Take cornmeal dumplings
  14. Prepare water
  15. Prepare yellow cornmeal
  16. Get sea salt
  17. Get Garnish
  18. Prepare roma tomato, diced
  19. Take extra sliced black olives
  20. Take green onion, diced
  21. Take sour cream
  22. Prepare 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.
    • 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.
    • 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.

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