Easiest Way to Make Yummy Crockpot Santa Fe Chili with Polenta Dumplings

Crockpot Santa Fe Chili with Polenta Dumplings. Drain excess grease and transfer to a crock pot. Stir in the enchilada sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin. Here is how you cook it.

Plan to add elbow macaroni to it and top it with cheese. How do you make Homemade Slow Cooker Beef Stew? Add all of the beef stew ingredients in the slow cooker except the flour and water. You can have Crockpot Santa Fe Chili with Polenta Dumplings using 22 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Crockpot Santa Fe Chili with Polenta Dumplings

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

Whisk together the flour and water and stir into the stew. Add the dumpling ingredients to a medium-sized bowl. Stir in milk just until it is just combined. See more ideas about Slow cooker chilli, Con carne recipe, Chilli recipes.

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..

This board is dedicated to crockpot recipes like crockpot chicken noodle soup or crockpot breakfast casserole! We also love our crockpot dessert recipes! Thanks to all our contributors for helping us find all the slow cooker recipes! This group board is currently closed to new contributors. In a small bowl, combine chili powder, cumin, garlic powder, pepper and oregano.