Hello, I’m Laura. Today, I will show you a way to prepare crockpot santa fe chili with polenta dumplings recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna 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 recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Crockpot Santa Fe Chili with Polenta Dumplings is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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:
- Get Chili Ingredients
- Prepare 2 lb lean ground beef
- Take 1 medium onion, chopped
- Make ready 1 medium green bell pepper, chopped
- Prepare 2 clove garlic, minced
- Make ready 1 10-ounce can enchilada sauce
- Take 1 8-ounce can tomato sauce
- Get 1 6-ounce can sliced black olives
- Get 2 tbsp chili powder *
- Take 1 tsp sea salt (* see note on salt)
- Take 1 tsp oregano
- Take 1/2 tsp ground cumin
- Make ready cornmeal dumplings
- Get 2 cup water
- Prepare 1 cup yellow cornmeal
- Take 1/2 tsp sea salt
- Get Garnish
- Take roma tomato, diced
- Take extra sliced black olives
- Get green onion, diced
- Make ready sour cream
- Prepare 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.
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