Cauldron of Chili with Spider Breads
Prep Time: 40 min
Start to Finish: 55 min
Makes: 8 servings (1 cup chili and 1 spider bread each)
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) Green Giant spicy chili beans, undrained
1 can (11 ounces) Green Giant Mexicorn whole kernel corn with
red and green peppers, undrained
1 can (11 ounces) 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 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.
High Altitude (3500-6500 ft):No change.
Tip: Set out small bowls of shredded cheese, sour cream and chopped onion for
chili toppers.
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