Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, crockpot santa fe chili with polenta dumplings. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Crockpot Santa Fe Chili with Polenta Dumplings is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Crockpot Santa Fe Chili with Polenta Dumplings is something that I have loved my whole life.
How To Make Crock Pot Santa Fe Chicken. And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have this in the crock pot at this time.
To begin with this recipe, we have to prepare a few ingredients. You can have crockpot santa fe chili with polenta dumplings using 22 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot Santa Fe Chili with Polenta Dumplings:
- Take Chili Ingredients
- Prepare lean ground beef
- Prepare onion, chopped
- Make ready green bell pepper, chopped
- Take garlic, minced
- Make ready 10-ounce can enchilada sauce
- Get 8-ounce can tomato sauce
- Make ready 6-ounce can sliced black olives
- Get chili powder *
- Prepare sea salt (* see note on salt)
- Take oregano
- Make ready ground cumin
- Take cornmeal dumplings
- Take water
- Get yellow cornmeal
- Take sea salt
- Make ready Garnish
- Get roma tomato, diced
- Make ready extra sliced black olives
- Get green onion, diced
- Get sour cream
- Prepare shredded sharp cheddar cheese
The Tex-Mex flavors stand out in this tasty dish, and the crock pot. Create your own with this recipe from @paulabendfeldt. Easy Santa Fe Chicken starts with frozen tenders, cream cheese, beans and more. Put frozen chicken in the crock pot.
Steps to make Crockpot Santa Fe Chili with Polenta Dumplings:
- 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.
- 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.
- 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.
- 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.
- Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese.
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- 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.
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- 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.
Add cream cheese on top of the chicken. Drain and rinse the beans, add to the crock pot. Santa Fe Chicken Crock Pot Recipe is so easy! Toss everything in the slow cooker and come home to dinner ready and waiting. Try shredding the chicken in this Crock Pot Santa Fe chicken recipe.
So that’s going to wrap it up with this special food crockpot santa fe chili with polenta dumplings recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
