Hey everyone, I hope you are having an amazing 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. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Crockpot Santa Fe Chili with Polenta Dumplings is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Crockpot Santa Fe Chili with Polenta Dumplings is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have 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
- Prepare 2 lb lean ground beef
- Make ready 1 medium onion, chopped
- Take 1 medium green bell pepper, chopped
- Make ready 2 clove garlic, minced
- Prepare 1 10-ounce can enchilada sauce
- Get 1 8-ounce can tomato sauce
- Take 1 6-ounce can sliced black olives
- Make ready 2 tbsp chili powder *
- Prepare 1 tsp sea salt (* see note on salt)
- Take 1 tsp oregano
- Get 1/2 tsp ground cumin
- Make ready cornmeal dumplings
- Take 2 cup water
- Prepare 1 cup yellow cornmeal
- Make ready 1/2 tsp sea salt
- Take Garnish
- Get roma tomato, diced
- Make ready extra sliced black olives
- Make ready green onion, diced
- Make ready sour cream
- Get shredded sharp cheddar cheese
Instructions 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’s going to wrap it up for this exceptional food crockpot santa fe chili with polenta dumplings recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at 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!
