Recipe of Quick Crockpot Santa Fe Chili with Polenta Dumplings

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, crockpot santa fe chili with polenta dumplings. One of my favorites food recipes. For mine, I’m gonna 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 well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Crockpot Santa Fe Chili with Polenta Dumplings is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have crockpot santa fe chili with polenta dumplings using 22 ingredients and 7 steps. Here is how you can achieve it.

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

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

Instructions 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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