Hello, I am Marie. Today, we’re going to make crockpot santa fe chili with polenta dumplings recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little 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 recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Crockpot Santa Fe Chili with Polenta Dumplings is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have crockpot santa fe chili with polenta dumplings using 22 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Crockpot Santa Fe Chili with Polenta Dumplings:
- Take Chili Ingredients
- Make ready 2 lb lean ground beef
- Prepare 1 medium onion, chopped
- Take 1 medium green bell pepper, chopped
- Make ready 2 clove garlic, minced
- Make ready 1 10-ounce can enchilada sauce
- Get 1 8-ounce can tomato sauce
- Prepare 1 6-ounce can sliced black olives
- Prepare 2 tbsp chili powder *
- Get 1 tsp sea salt (* see note on salt)
- Take 1 tsp oregano
- Get 1/2 tsp ground cumin
- Prepare cornmeal dumplings
- Make ready 2 cup water
- Make ready 1 cup yellow cornmeal
- Prepare 1/2 tsp sea salt
- Get Garnish
- Prepare roma tomato, diced
- Get extra sliced black olives
- Prepare 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 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.
So that is going to wrap it up with this distinctive dish crockpot santa fe chili with polenta dumplings recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
