“Make Ahead Weeknight Meals – Menu Five”

My day off and the weather was cloudy, breezy, very chilly and rain on the way. The Cubbies were suppose to play tonight and now that game is cancelled to everyone’s disappointment. But my dinner plans go on as normal as I need to feed the husband and of course, myself. Today was a perfect day for chili as my husband had put that little bug in my ears several days ago. My Spicy Lamb Navy Bean Chili is part of Make Ahead Weeknight Meals – Menu Five. I’ve decided to give you another make ahead meal which makes all of our lives and meal planning a little easier during the busy work week. Some weeks seems hectic is my middle name.

Make Ahead Weeknight Meals – Menu Five

So to help take the hectic out of your life, checkout my Make Ahead Weeknight Meals – Menu Five. This menu contains to two menu items that can be made in one hour plus about 20 minutes prep time. However, I’m a firm believer in prepping the night before wherever and whenever I can. I recommend you do the same.

For preparing my Spicy Lamb Navy Bean Chili, dice the onions and garlic in the recipe the night before. Measure all spices and place in a small container  The tender navy beans can be drained while the ground lamb is browning. All early prep makes it easy for you to walk in the door, kicking off your shoes, peeling out of clothes, and grabbing your 6-quart Dutch oven.

Make Ahead Weeknight Meals – Menu Five

Dry ingredients for my Northern Cornbread can be measured ahead of time as well. Like I said, early prep makes Make Ahead Weeknight Meals – Menu Five go together in a flash. This chili is not one that needs to cook for hours and hours but like all chili’s taste even better the next day. Ask my Dad since he was the first taster of this recipe several months ago. Dad gave it a thumbs up. Full of flavor by incorporating onion, garlic, red pepper flakes, oregano and warm spices like cumin, cinnamon, allspice and chili powder. Fire roasted diced tomatoes and navy beans give this chili it’s undeniable look and taste. This may be your new go-to chili recipe.

Make Ahead Weeknight Meals – Menu Five

And don’t forget my Northern Cornbread. This cornbread is a simple, slightly sweet recipe mixed up in one bowl, baked and served with butter and honey. Cornbread is my go-to accompaniment to chili. Chopped onion and shredded cheese top this fabulous chilly weeknight meal. We never tire of chili around our house. I hope you enjoy my Make Ahead Weeknight Meals – Menu Five featuring Spicy Lamb Navy Bean Chili served with Northern Cornbread. Share your thoughts and comments on this meal plan here, #chowdownlowdown and @michelleheyden. Have a great week!

Make Ahead Weeknight Meals – Menu Five

Make Ahead Weeknight Meals – Menu Five

Spicy Lamb Navy Bean Chili with Northern Cornbread

3 pounds ground lamb

2 medium white onions, diced

6 garlic cloves, minced

2 t. red pepper flakes

2 t. dried oregano

2 t. cumin

1 t. ground allspice

1/2 t. cinnamon

7 T. chili powder (I use ancho)

2 bay leaves

2 cans (14.5 oz.) fire roasted diced tomatoes

1 can (15 oz.) tomato sauce

2 T. light brown sugar

1 cup water

2 cans (15.5 oz.) navy or small white beans, drained and rinsed

Salt and pepper to taste

Shredded Monterey Jack cheese, for garnish

Chopped onion, for garnish

Northern Cornbread (recipe follows)

In a 6-quart Dutch oven over medium-high heat, place ground lamb and onions, cooking until no pink remains in meat and onions are soft. This takes about 10 minutes. Add in garlic, cooking 2 minutes. Stir in red pepper, oregano, cumin, allspice, cinnamon, chili powder, and bay leaves. Sauté for about 1 minute. Add in tomatoes, tomato sauce, brown sugar, water and beans. Sprinkle in salt and pepper to taste.

Reduce heat and simmer for 20 minutes. Ladle chili into serving bowls and top with garnishes as desired. Serve with Northern Cornbread topped with butter and honey.

Make Ahead Weeknight Meals – Menu Five

Northern Cornbread

2 cups unbleached all-purpose flour

1 T. baking powder

3/4 t. kosher salt

1 cup yellow cornmeal (stone ground is preferable)

1/2 cup granulated sugar

2 large eggs

1 T. melted butter

1 ½ cups half and half or whole milk

Coat 9-inch square pan with butter flavored non-stick cooking spray. Heat oven to 400 degrees.

Mix together the flour, baking powder, and salt in a large mixing bowl. Stir in cornmeal; set aside. In a smaller bowl, whisk together sugar, eggs, melted butter, and milk.

Pour wet ingredients into dry ingredients, stirring enough to just combine but not over-mixing.

Bake cornbread until golden brown, about 30 minutes. Cool a few minutes then cut into squares, serving immediately. Serve with butter and honey.

Note: Mix 1 stick of softened butter with 3 T. honey to make honey butter for a delicious spreadable variation on hot from the oven cornbread.