Crockpot Santa Fe Chili with Polenta Dumplings.
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, crockpot santa fe chili with polenta dumplings. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Crockpot Santa Fe Chili with Polenta Dumplings is one of the most well liked of current trending meals on earth. It is easy, it's quick, it tastes yummy. It is enjoyed by millions every day. They're fine and they look fantastic. Crockpot Santa Fe Chili with Polenta Dumplings is something which I've loved my whole 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 cook that.
Ingredients requirements Crockpot Santa Fe Chili with Polenta Dumplings:
- You need of Chili Ingredients.
- Need 2 lb of lean ground beef.
- You need 1 medium of onion, chopped.
- Provide 1 medium for green bell pepper, chopped.
- Give 2 clove garlic, minced.
- Need 1 for 10-ounce can enchilada sauce.
- Prepare 1 - 8-ounce can tomato sauce.
- Need 1 6-ounce can sliced black olives.
- Require 2 tbsp of chili powder *.
- Need 1 tsp of sea salt (* see note on salt).
- Provide 1 tsp - oregano.
- Require 1/2 tsp for ground cumin.
- You need of cornmeal dumplings.
- Give 2 cup for water.
- You need 1 cup of yellow cornmeal.
- You need 1/2 tsp for sea salt.
- Provide Garnish.
- Give for roma tomato, diced.
- Prepare - extra sliced black olives.
- Provide green onion, diced.
- Give of sour cream.
- Need - shredded sharp cheddar cheese.
Crockpot Santa Fe Chili with Polenta Dumplings process:
- 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 this up for this exceptional food crockpot santa fe chili with polenta dumplings recipe. Thanks so much for your time. I am confident you will make this at home. There's gonna be more interesting food at 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. Go on get cooking!
