Crockpot Santa Fe Chili with Polenta Dumplings.

Crockpot Santa Fe Chili with Polenta Dumplings Crockpot Santa Fe Chili with Polenta Dumplings most diverse and have mind flavor that unique. Few kinds of Crockpot Santa Fe Chili with Polenta Dumplings recipes are also enough easy to process and dont take lengthy. Although not everybody likes Crockpot Santa Fe Chili with Polenta Dumplings food, nowadays some people are get attached and like the sundry Crockpot Santa Fe Chili with Polenta Dumplings foods available. This can be seen than the number of restaurants that provide Crockpot Santa Fe Chili with Polenta Dumplings as one of the dishes. You can cook Crockpot Santa Fe Chili with Polenta Dumplings using 22 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Crockpot Santa Fe Chili with Polenta Dumplings

  1. It's of Chili Ingredients.
  2. It's of lean ground beef.
  3. You need of onion, chopped.
  4. You need of green bell pepper, chopped.
  5. It's of garlic, minced.
  6. It's of 10-ounce can enchilada sauce.
  7. Prepare of 8-ounce can tomato sauce.
  8. Prepare of 6-ounce can sliced black olives.
  9. Prepare of chili powder *.
  10. Prepare of sea salt (* see note on salt).
  11. Prepare of oregano.
  12. It's of ground cumin.
  13. You need of cornmeal dumplings.
  14. Prepare of water.
  15. Prepare of yellow cornmeal.
  16. Prepare of sea salt.
  17. It's of Garnish.
  18. It's of roma tomato, diced.
  19. It's of extra sliced black olives.
  20. Prepare of green onion, diced.
  21. Prepare of sour cream.
  22. Prepare of shredded sharp cheddar cheese.

Crockpot Santa Fe Chili with Polenta Dumplings step by 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..
  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..
  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..
  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..
  5. Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese..
  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..
  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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