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As for the number of servings that can be served to make Crockpot Santa Fe Chili with Polenta Dumplings is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crockpot Santa Fe Chili with Polenta Dumplings estimated approx. 16 hours 39 mins.

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Not much back story here. I found this recipe probably more than 20 years ago and it has never failed me.

Ingredients and spices that need to be prepared to make Crockpot Santa Fe Chili with Polenta Dumplings:

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

Steps to make a Crockpot Santa Fe Chili with Polenta Dumplings

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.