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Crockpot Santa Fe Chili With Polenta Dumplings Recipe

Crockpot Santa Fe Chili with Polenta Dumplings Recipe
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Cooking Time : 16 minutes
Serving : 6
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Prepare the ingredients before making Crockpot Santa Fe Chili with Polenta Dumplings in your home. Then, follow these steps below to serve Crockpot Santa Fe Chili with Polenta Dumplings for your family or friends.

Ingredients: Crockpot Santa Fe Chili with Polenta Dumplings

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

How to Make Crockpot Santa Fe Chili with Polenta Dumplings

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Crockpot Santa Fe Chili with Polenta Dumplings in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese.
  • Step 6
  • * 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.
  • Step 7
  • * 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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