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. 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 current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Crockpot Santa Fe Chili with Polenta Dumplings is something which I have loved my entire life. They’re fine and they look wonderful.
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 that.
The ingredients needed to make Crockpot Santa Fe Chili with Polenta Dumplings:
- Take Chili Ingredients
- Make ready 2 lb lean ground beef
- Prepare 1 medium onion, chopped
- Make ready 1 medium green bell pepper, chopped
- Make ready 2 clove garlic, minced
- Get 1 10-ounce can enchilada sauce
- Get 1 8-ounce can tomato sauce
- Get 1 6-ounce can sliced black olives
- Make ready 2 tbsp chili powder *
- Get 1 tsp sea salt (* see note on salt)
- Get 1 tsp oregano
- Make ready 1/2 tsp ground cumin
- Prepare cornmeal dumplings
- Get 2 cup water
- Take 1 cup yellow cornmeal
- Get 1/2 tsp sea salt
- Make ready Garnish
- Take roma tomato, diced
- Get extra sliced black olives
- Take green onion, diced
- Take sour cream
- Prepare shredded sharp cheddar cheese
Steps to make Crockpot Santa Fe Chili with Polenta Dumplings:
- 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.
- 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.
- 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.
- 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.
- Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese.
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- 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.
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- 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 this up for this special food crockpot santa fe chili with polenta dumplings recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
