Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, crockpot santa fe chili with polenta dumplings. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Crockpot Santa Fe Chili with Polenta Dumplings is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Crockpot Santa Fe Chili with Polenta Dumplings is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Make ready Chili Ingredients
- Make ready 2 lb lean ground beef
- Prepare 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
- Prepare 2 tbsp chili powder *
- Make ready 1 tsp sea salt (* see note on salt)
- Prepare 1 tsp oregano
- Prepare 1/2 tsp ground cumin
- Get cornmeal dumplings
- Prepare 2 cup water
- Make ready 1 cup yellow cornmeal
- Take 1/2 tsp sea salt
- Make ready Garnish
- Take roma tomato, diced
- Take extra sliced black olives
- Get green onion, diced
- Get 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 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 it up with this exceptional food crockpot santa fe chili with polenta dumplings recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
