How to Prepare Award-winning Crockpot Santa Fe Chili with Polenta Dumplings

Hey everyone, I hope you are having an incredible day today. 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. 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 favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Crockpot Santa Fe Chili with Polenta Dumplings is something which I have 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 can achieve that.

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

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