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Cauldron of Chili with Spider Breads

Cauldron of Chili with Spider Breads
Total Preparation Time: 45 minutes Number of Servings: 8
Actual Cooking Time:1 hour Source: Pillsbury
Food Groups: Grains, Meat & Beans, Milk & Milk Products, Vegetables
Holiday: Halloween
Main Ingredient: Bean & Legume, Beef , Rice, Pasta & Bread
Meal Type: Lunch Entrée, Soup & Stews
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Origin: American
Special Features: Kids Can Help Make It , Kids Love It

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 cans (14.5 ounces each) Mexican-style stewed Tomatoes, undrained
1 can (15 ounces) spicy Chili beans, undrained
1 can (11 ounces) whole kernel Corn with red and green peppers, undrained
1 can (11 ounces) 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)


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 crumbled 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.

Nutrient Information
Calories: 310
Total Fat: 6 g
Saturated Fat: 2 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 951 mg
Carbohydrates: 40 g
Protein: 21 g
Fiber: 5 g
Vitamin A: 699 IU
Vitamin C: 15 mg
Calcium: 113 mg
Iron: 3 mg

Cook's Notes:

Set out small bowls of shredded cheese, sour cream and chopped onion for chili toppers.
*Recipe analysis using light cheese*