Recipe of Favorite Crockpot Santa Fe Chili with Polenta Dumplings

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, crockpot santa fe chili with polenta dumplings. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crockpot Santa Fe Chili with Polenta Dumplings is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Crockpot Santa Fe Chili with Polenta Dumplings is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must 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 it.

The ingredients needed to make Crockpot Santa Fe Chili with Polenta Dumplings:

1. Prepare Chili Ingredients
2. Get 2 lb lean ground beef
3. Prepare 1 medium onion, chopped
4. Prepare 1 medium green bell pepper, chopped
5. Make ready 2 clove garlic, minced
6. Get 1 10-ounce can enchilada sauce
7. Take 1 8-ounce can tomato sauce
8. Take 1 6-ounce can sliced black olives
9. Make ready 2 tbsp chili powder *
10. Take 1 tsp sea salt (* see note on salt)
11. Prepare 1 tsp oregano
12. Make ready 1/2 tsp ground cumin
13. Make ready cornmeal dumplings
14. Get 2 cup water
15. Prepare 1 cup yellow cornmeal
16. Make ready 1/2 tsp sea salt
17. Take Garnish
18. Take roma tomato, diced
19. Get extra sliced black olives
20. Make ready green onion, diced
21. Prepare sour cream
22. Take shredded sharp cheddar cheese

Steps to make Crockpot Santa Fe Chili with Polenta Dumplings:

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese.
6. • 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.
7. • 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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