Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, crockpot santa fe chili with polenta dumplings. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Increase the crockpot temperature to high, cover, and let the dumplings cook through. Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese. Crockpot Santa Fe Chili with Polenta Dumplings.
Crockpot Santa Fe Chili with Polenta Dumplings is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Crockpot Santa Fe Chili with Polenta Dumplings is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Prepare Chili Ingredients
- Prepare 2 lb lean ground beef
- Get 1 medium onion, chopped
- Take 1 medium green bell pepper, chopped
- Prepare 2 clove garlic, minced
- Make ready 1 10-ounce can enchilada sauce
- Make ready 1 8-ounce can tomato sauce
- Get 1 6-ounce can sliced black olives
- Get 2 tbsp chili powder *
- Prepare 1 tsp sea salt (* see note on salt)
- Get 1 tsp oregano
- Make ready 1/2 tsp ground cumin
- Get cornmeal dumplings
- Make ready 2 cup water
- Make ready 1 cup yellow cornmeal
- Prepare 1/2 tsp sea salt
- Make ready Garnish
- Prepare roma tomato, diced
- Prepare extra sliced black olives
- Make ready green onion, diced
- Take sour cream
- Take shredded sharp cheddar cheese
Crockpot Santa Fe Chili with Polenta Dumplings instructions 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. Crockpot Santa Fe Chili with Polenta Dumplings step by step. In a large nonstick skillet over medium-high heat, brown the ground beef, onion, bell pepper, and garlic.
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.
Crockpot Santa Fe Chili with Polenta Dumplings step by step. 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. Crockpot Santa Fe Chili with Polenta Dumplings instructions.
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