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Crockpot Santa Fe Chili with Polenta Dumplings

Before you jump to Crockpot Santa Fe Chili with Polenta Dumplings recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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Make a trail mix out of seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all terrific for helping to elevate your mood. This is possible as these foods have a bunch of magnesium which promotes serotonin production. Serotonin is a feel-good chemical substance that dictates to the brain how to feel at any given moment. The more you have of it, the better you will feel. Not just that but nuts, in particular, are a terrific source of protein.

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try some of these tips instead.

We hope you got insight from reading it, now let’s go back to crockpot santa fe chili with polenta dumplings recipe. You can have crockpot santa fe chili with polenta dumplings using 22 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Crockpot Santa Fe Chili with Polenta Dumplings:
  1. Take Chili Ingredients
  2. Prepare lean ground beef
  3. Take onion, chopped
  4. Use green bell pepper, chopped
  5. Get garlic, minced
  6. Use 10-ounce can enchilada sauce
  7. You need 8-ounce can tomato sauce
  8. You need 6-ounce can sliced black olives
  9. Provide chili powder *
  10. You need sea salt (* see note on salt)
  11. Use oregano
  12. Take ground cumin
  13. You need cornmeal dumplings
  14. Prepare water
  15. Use yellow cornmeal
  16. Take sea salt
  17. Get Garnish
  18. Take roma tomato, diced
  19. You need extra sliced black olives
  20. Take green onion, diced
  21. Take sour cream
  22. You need shredded sharp cheddar cheese
Instructions to make 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.

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