Hi, I’m Kate. Today, I will show you a way to make crockpot santa fe chili with polenta dumplings recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Crockpot Santa Fe Chili with Polenta Dumplings Recipe
Crockpot Santa Fe Chili with Polenta Dumplings is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Crockpot Santa Fe Chili with Polenta Dumplings is something that I have loved my whole life. They’re fine and they look wonderful.
To be with this particular recipe, we have to first prepare a few components. You can cook crockpot santa fe chili with polenta dumplings using 22 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Crockpot Santa Fe Chili with Polenta Dumplings:
- Prepare Chili Ingredients
- Take 2 lb lean ground beef
- Take 1 medium onion, chopped
- Prepare 1 medium green bell pepper, chopped
- Make ready 2 clove garlic, minced
- Prepare 1 10-ounce can enchilada sauce
- Prepare 1 8-ounce can tomato sauce
- Prepare 1 6-ounce can sliced black olives
- Take 2 tbsp chili powder *
- Prepare 1 tsp sea salt (* see note on salt)
- Make ready 1 tsp oregano
- Prepare 1/2 tsp ground cumin
- Take cornmeal dumplings
- Make ready 2 cup water
- Prepare 1 cup yellow cornmeal
- Get 1/2 tsp sea salt
- Take Garnish
- Get roma tomato, diced
- Make ready extra sliced black olives
- Take green onion, diced
- Make ready sour cream
- Make ready 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 its 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.
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