Crockpot Santa Fe Chili with Polenta Dumplings

Name: Crockpot Santa Fe Chili with Polenta Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb lean ground beef; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 2 clove garlic, minced; 1 10-ounce can enchilada sauce; 1 8-ounce can tomato sauce; 1 6-ounce can sliced black olives; 2 tbsp chili powder *; 1 tsp sea salt (* see note on salt); 1 tsp oregano; 1/2 tsp ground cumin; 2 cup water; 1 cup yellow cornmeal; 1/2 tsp sea salt

Servings: persons

2 lb lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 clove garlic, minced
1 10-ounce can enchilada sauce
1 8-ounce can tomato sauce
1 6-ounce can sliced black olives
2 tbsp chili powder *
1 tsp sea salt (* see note on salt)
1 tsp oregano
1/2 tsp ground cumin
2 cup water
1 cup yellow cornmeal
1/2 tsp sea salt

1
In a large nonstick skillet over medium-high heat, brown the ground beef, onion, bell pepper, and garlic.
2
Stir often to break up the lumps until the ground beef loses it's pink.
3
Drain excess grease and transfer to a crock pot.
4
Stir in the enchilada sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin.
5
Cover and slow cook on low for 7-8 hours.
6
Skim off any fat that collects on the surface of the chili.
7
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.
8
Gradually whisk in the cornmeal.
9
Reduce heat to low and continue whisking until very thick.
10
Drop the cornmeal mixture by tablespoons onto the chili.
11
Increase the crockpot temperature to high, cover, and let the dumplings cook through.
12
About 15-20 minutes.
13
Serve chili hot with some of the dumplings.
14
Garnish with, tomato, black olives, green onion, sour cream, and cheese.
15
* Note on salt content - The type of enchilada sauce you use seems to effect the saltiness of this dish.
16
I used La Preferida this time and it seemed just a wee bit salty.
17
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.
18
* Note on chili powder - I prefer to use Morton & Bassett brand.
19
It is the best chili powder there is IMHO.
20
I have made this chili with other brands before and it never turns out as good.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lb lean ground beef, 1 medium onion, chopped, 1 medium green bell pepper, chopped, 2 clove garlic, minced, and more.

Yes, Crockpot Santa Fe Chili with Polenta Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!