CAULDRON OF CHILI WITH SPIDER BREAD
Double bubble, there is no toil or trouble when you have got this simple, delicious chili recipe to offer Halloween guests. Add spider-shaped breadsticks on the side for a whimsical Halloween touch.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a 12-inch skillet, cook ground beef and onions over medium-high heat for 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked.
- Stir in tomatoes, chili beans and corn. Heat to boiling, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally.
- Meanwhile, heat oven to 375 degrees F. Unroll dough and separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise, shape into 8 coils on ungreased cookie sheets.
- 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 resemble spider legs or place a small piece of crumpled foil under 3 legs to make them stand up in the center.
- Brush spider breads with beaten egg white and sprinkle with Italian herbs. Place 2 olive slices on each to resemble the eyes.
- Bake for 12 to 15 minutes, or until spider body and legs are light golden brown.
- Top individual servings of chili with cheese, and serve with warm spider bread.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 42.6 g, Cholesterol 43.4 mg, Fat 13.7 g, Fiber 4.7 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 987.4 mg, Sugar 6.9 g
CAULDRON OF CHILI WITH SPIDER BREADS
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider. 8 servings (1 cup chili and 1 spider bread each).
Provided by Annacia
Categories Halloween
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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°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 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.
- 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.
Nutrition Facts : Calories 265.9, Fat 8.7, SaturatedFat 3.9, Cholesterol 44.3, Sodium 628.4, Carbohydrate 28.4, Fiber 4, Sugar 0.7, Protein 20.4
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