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Cauldron of Chili with Spider Breads

(19)
  6 reviews
  • 40 min prep time
  • 55 min total time
  • 9 ingredients
  • 8 servings
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Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.

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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LOCATION

Steps

  • 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.
  • 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

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:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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