Cauldron of Chili with Spider Breads
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.
- 1 pound lean (at least 80%) ground beef
- 3/4 cup chopped onions
- 2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
- 1 (15 ounce) can Green Giant spicy chili beans, undrained
- 1 (11 ounce) can Green Giant Mexicorn whole kernel corn with red and green peppers, undrained
- 1 (11 ounce) can 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 ounces)
- 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.
- Meanwhile, heat oven to 375 degrees 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.
- 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 crumbled small piece of foil (about
3 x 1/2 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.
- Bake for 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
Prep Time: 40 min | Yield: 8 servings (1 cup chili and 1 spider bread each)
High Altitude (3500-6500 ft):No change.
Recipe and photo credit (used with permission):
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Mills 2007 and /™ General Mills