Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, crockpot santa fe chili with polenta dumplings. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Crockpot Santa Fe Chili with Polenta Dumplings is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Crockpot Santa Fe Chili with Polenta Dumplings is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Make ready Chili Ingredients
- Prepare lean ground beef
- Prepare onion, chopped
- Get green bell pepper, chopped
- Get garlic, minced
- Get 10-ounce can enchilada sauce
- Prepare 8-ounce can tomato sauce
- Get 6-ounce can sliced black olives
- Take chili powder *
- Take sea salt (* see note on salt)
- Prepare oregano
- Take ground cumin
- Take cornmeal dumplings
- Get water
- Make ready yellow cornmeal
- Prepare sea salt
- Get Garnish
- Get roma tomato, diced
- Prepare extra sliced black olives
- Get green onion, diced
- Prepare sour cream
- Make ready 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.
So that’s going to wrap it up for this exceptional food crockpot santa fe chili with polenta dumplings recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
