How To Make Crockpot Santa Fe Chili with Polenta Dumplings

Crockpot Santa Fe Chili with Polenta Dumplings, We need prepare 22 Ingredients And 7 Steps

Ok now Easy Tutorial Crockpot Santa Fe Chili with Polenta Dumplings

We can cook Crockpot Santa Fe Chili with Polenta Dumplings by using 22 ingredients and 7 steps. Here is how you cook Crockpot Santa Fe Chili with Polenta Dumplings.

Ingredients of Crockpot Santa Fe Chili with Polenta Dumplings

1. You need to prepare of Chili Ingredients.
2. You need to prepare of lean ground beef.
3. You need to prepare of onion, chopped.
4. You need to prepare of green bell pepper, chopped.
5. You need to prepare of garlic, minced.
6. Prepare 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. You need to prepare of sea salt (* see note on salt).
11. Prepare of oregano.
12. Prepare of ground cumin.
13. You need to prepare of cornmeal dumplings.
14. You need to prepare of water.
15. You need to prepare of yellow cornmeal.
16. Prepare of sea salt.
17. You need to prepare of Garnish.
18. You need to prepare of roma tomato, diced.
19. You need to prepare 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 directions

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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