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. I have this in the crock pot at this time.

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Put frozen chicken in the crock pot. See recipes for Crock-Pot Shredded Beef & Black Bean Chilli too. Crockpot Santa Fe Chili with Polenta Dumplings. You can prepare Crockpot Santa Fe Chili with Polenta Dumplings using 22 components and also 7 actions. Below is how you achieve.

What needs to be prepared of Crockpot Santa Fe Chili with Polenta Dumplings

Directions. of Chili Ingredients.
Instructions. 2 lb of lean ground beef.
Guidelines. 1 medium of onion, chopped.
Guidelines. 1 medium of green bell pepper, chopped.
Instructions. 2 clove of garlic, minced.
Instructions. 1 of 10-ounce can enchilada sauce.
Detaile. 1 of 8-ounce can tomato sauce.
Step by step. 1 of 6-ounce can sliced black olives.
Instructions. 2 tbsp of chili powder *.
Step by step. 1 tsp of sea salt (* see note on salt).
Instructions. 1 tsp of oregano.
Instructions. 1/2 tsp of ground cumin.
Directions. of cornmeal dumplings.
Step by step. 2 cup of water.
Guidelines. 1 cup of yellow cornmeal.
Directions. 1/2 tsp of sea salt.
Step by step. of Garnish.
Detaile. of roma tomato, diced.
Instructions. of extra sliced black olives.
Step by step. of green onion, diced.
Instructions. of sour cream.
Guidelines. of shredded sharp cheddar cheese.

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! Chorizo and eggs, garlic crunchy potatoes. Scrambled eggs with chorizo served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico.

Guide 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..
* 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..
* 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..

See more ideas about Slow cooker chilli, Con carne recipe, Chilli recipes. Combine chicken broth, black beans, tomatoes, cilantro, onions, garlic powder, cumin powder, cayenne pepper, and salt in the crock pot. Season chicken with salt and pepper, then lay on top. 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.