How to Cook Delicious Crockpot Santa Fe Chili with Polenta Dumplings

Crockpot Santa Fe Chili with Polenta Dumplings.

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