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Cauldron of Chili with Spider Breads

Cauldron of Chili with Spider Breads
  • Prep 40 min
  • Total 55 min
  • Ingredients 9
  • Servings 8
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.
Updated April 29, 2021

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) whole kernel corn with red and green peppers, undrained
  • 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
  • 1 egg white, beaten
  • 3 to 4 small pimiento-stuffed olives, sliced
  • 1/2 cup finely shredded Cheddar cheese (2 oz)

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
22%
Trans Fat
1g
Cholesterol
45mg
14%
Sodium
1170mg
49%
Potassium
550mg
16%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
19%
Sugars
11g
Protein
20g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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