Crockpot Santa Fe Chili with Polenta Dumplings.
Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, crockpot santa fe chili with polenta dumplings. It is one of my favorites. This time, 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 favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Crockpot Santa Fe Chili with Polenta Dumplings is something which I have loved my whole life. They’re fine and they look fantastic.
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 that.
The ingredients needed to make Crockpot Santa Fe Chili with Polenta Dumplings:
- Take of Chili Ingredients.
- Take of lean ground beef.
- Prepare of onion, chopped.
- Make ready of green bell pepper, chopped.
- Prepare of garlic, minced.
- Get of 10-ounce can enchilada sauce.
- Get of 8-ounce can tomato sauce.
- Get of 6-ounce can sliced black olives.
- Prepare of chili powder *.
- Prepare of sea salt (* see note on salt).
- Make ready of oregano.
- Take of ground cumin.
- Make ready of cornmeal dumplings.
- Take of water.
- Take of yellow cornmeal.
- Make ready of sea salt.
- Prepare of Garnish.
- Take of roma tomato, diced.
- Prepare of extra sliced black olives.
- Prepare of green onion, diced.
- Get of sour cream.
- Take of 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..
- * 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..
- * 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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