Cauldron of Chili with Spider Breads

Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.

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Servings 8

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( 19 ) Ratings

19 Ratings

5 Stars 14%

4 Stars 27%

3 Stars 23%

2 Stars

1 Stars

Member Reviews ( 6 )

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ingredients 9
Prep Time 40 min
Total Time 55 min

Ingredients

1: lb lean (at least 80%) ground beef

3/4: cup chopped onions

2: cans (14.5 oz each) Mexican-style stewed tomatoes, undrained

1: can (15 oz) spicy chili beans, undrained

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained

1: can (11 oz) Pillsbury® refrigerated breadsticks (12 breadsticks)

1: egg white, beaten

3: to 4 small pimiento-stuffed olives, sliced

1/2: cup finely shredded Cheddar cheese (2 oz)

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Directions

1 In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes, chili beans and corn. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes, stirring occasionally.
2 Meanwhile, heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.
3 Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips. Cut each in half crosswise, making 48 short strips. Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to look like spider legs, or place crumpled small piece of foil (about 3x1/2 inch) under 3 "legs" to make them stand up in center. Brush breads with beaten egg white. Place 2 olive slices on each to look like eyes.
4 Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown. Top individual servings of chili with cheese; serve with warm spider breads.

EXPERT TIPS

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Expert Tips

Set out small bowls of shredded cheese, sour cream and chopped onion for chili toppers.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 1g 1% ),
Cholesterol: 45mg; 45%;
Sodium: 1170mg; 1170%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 5g 5% Sugars 11g 11% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 15%;
Calcium: 10%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Khrys1119

report Posted Oct. 28, 2009 10:42 AM

These spiders were very easy and delicious! I sprayed the cookie sheet, folded 2 foil strips into "tents" running the length of the sheet, sprayed those, and draped 3 long legs over the tents and found that was much easier. Excellent!

tanyar66

report Posted Oct. 31, 2007 10:06 AM

Fun to make and to eat! Spider legs stuck to the foil balls, so next time I might spray balls with cooking spray first. This was a fun meal, delicious meal!

Ruth

report Posted Nov. 8, 2006 7:38 AM

This is the only chili my friend from England and my 3-year-old daughter will eat. The breads were fantastic though they do tend to stick to the cookie sheet. My daughter loved the breads and they were tasty. I made this very mild, but I thought it had great flavor.

Doug

report Posted Nov. 3, 2006 8:22 AM

The spiders were easy and fun. The only suggestion I have is do not cut the strips in half that will be used as the legs. Simply drape the long legs over the foil then pinch them together and end by placing the body on top of the pinched legs and attach. It is much easier than trying to handle six different legs.

Sandy

report Posted Oct. 27, 2006 8:19 AM

The spiders are SO easy and SO much fun!!! I sprinkles with Parmesan cheese, basil, and garlic, to create hairy spiders! Can''t wait to see the faces of my guests.