Hi, I am Clara. Today, I’m gonna show you how to prepare crockpot santa fe chili with polenta dumplings recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Crockpot Santa Fe Chili with Polenta Dumplings Recipe
Crockpot Santa Fe Chili with Polenta Dumplings is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Crockpot Santa Fe Chili with Polenta Dumplings is something which I have loved my entire life.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Crockpot Santa Fe Chili with Polenta Dumplings:
- Get Chili Ingredients
- Get 2 lb lean ground beef
- Take 1 medium onion, chopped
- Take 1 medium green bell pepper, chopped
- Take 2 clove garlic, minced
- Prepare 1 10-ounce can enchilada sauce
- Prepare 1 8-ounce can tomato sauce
- Get 1 6-ounce can sliced black olives
- Get 2 tbsp chili powder *
- Take 1 tsp sea salt (* see note on salt)
- Get 1 tsp oregano
- Prepare 1/2 tsp ground cumin
- Make ready cornmeal dumplings
- Make ready 2 cup water
- Prepare 1 cup yellow cornmeal
- Make ready 1/2 tsp sea salt
- Get Garnish
- Make ready roma tomato, diced
- Get extra sliced black olives
- Make ready green onion, diced
- Prepare sour cream
- Take 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 sausage with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese.
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- 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.
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- 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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