Recipe of Any-night-of-the-week Crockpot Santa Fe Chili with Polenta Dumplings

Crockpot Santa Fe Chili with Polenta Dumplings.

Crockpot Santa Fe Chili with Polenta Dumplings

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, crockpot santa fe chili with polenta dumplings. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Crockpot Santa Fe Chili with Polenta Dumplings is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It's enjoyed by millions every day. Crockpot Santa Fe Chili with Polenta Dumplings is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first 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:

{Make ready of Chili Ingredients.
{Get 2 lb of lean ground beef.
{Make ready 1 medium of onion, chopped.
{Get 1 medium of green bell pepper, chopped.
{Get 2 clove of garlic, minced.
{Take 1 of 10-ounce can enchilada sauce.
{Make ready 1 of 8-ounce can tomato sauce.
{Take 1 of 6-ounce can sliced black olives.
{Make ready 2 tbsp of chili powder *.
{Make ready 1 tsp of sea salt (* see note on salt).
{Make ready 1 tsp of oregano.
{Take 1/2 tsp of ground cumin.
{Make ready of cornmeal dumplings.
{Make ready 2 cup of water.
{Prepare 1 cup of yellow cornmeal.
{Take 1/2 tsp of sea salt.
{Take of Garnish.
{Make ready of roma tomato, diced.
{Take of extra sliced black olives.
{Make ready of green onion, diced.
{Get of sour cream.
{Prepare of shredded sharp cheddar cheese.

Steps 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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