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Cauldron of Chili with Spider Breads Recipe

4.1 from 84 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Description

This Cauldron of Chili with Spider Breads recipe is a fun and hearty meal perfect for Halloween or any festive occasion. It features a rich, flavorful chili made with ground beef, stewed tomatoes, spicy chili beans, and sweet corn, simmered to perfection on the stovetop. Accompanying the chili are creative spider-shaped breads made from Pillsbury Original Breadsticks, brushed with egg white and adorned with olive slice eyes, then baked until golden and crispy. This playful dish combines comfort food with whimsical presentation, making it a crowd-pleaser for both kids and adults.

Ingredients

Scale

Chili Ingredients

  • 1 lb lean ground beef (at least 80% lean)
  • 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

Spider Breads Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 count)
  • 1 egg white, beaten
  • 3–4 small pimiento-stuffed olives, sliced

Garnish

  • 1/2 cup finely shredded Cheddar cheese (2 oz)

Instructions

  1. Cook the Chili: In a large skillet, cook the ground beef and chopped onions over medium-high heat for 5 to 7 minutes, stirring frequently until the beef is fully cooked and browned. Drain any excess fat from the skillet to keep the chili from being greasy.
  2. Add the Vegetables and Beans: Pour in the undrained stewed tomatoes, spicy chili beans, and whole kernel corn with red and green peppers. Stir the mixture well to combine all ingredients evenly, then bring the chili to a boil over medium-high heat.
  3. Simmer the Chili: Lower the heat to medium-low and let the chili simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking and allow the flavors to meld together, thickening the chili slightly.
  4. Prepare the Spider Breads Setup: Preheat your oven to 375°F (190°C) to get it ready for baking the spider breads later.
  5. Shape the Spider Bodies: Unroll the Pillsbury Original Breadstick dough and separate it into its 12 individual breadsticks. Cut 4 breadsticks lengthwise in half to create 8 pieces, then coil these pieces into circles to form the spider bodies. Arrange them spaced evenly on an ungreased cookie sheet.
  6. Make the Spider Legs: Take the remaining 8 breadsticks and cut each lengthwise into 3 strips, resulting in 24 long strips. Cut each long strip in half, making 48 short strips total. Attach 3 short strips to each side of every breadstick coil by placing the ends underneath the coil and pinching them firmly to adhere. Bend the strips in the center to create the appearance of bent spider legs. Optionally, crumple small pieces of foil under the legs to lift the spiders slightly off the pan, adding dimension.
  7. Add Finishing Touches to the Breads: Brush the entire spider breads lightly with beaten egg white to help them brown beautifully. Place two olive slices on each spider body to simulate eyes for a fun, spooky effect.
  8. Bake the Spider Breads: Place the cookie sheet in the preheated oven and bake for 12 to 15 minutes. The spider bodies should turn a golden brown, and the legs should be lightly browned and crisp.
  9. Serve the Chili: Spoon the hot chili into bowls, then sprinkle each serving with finely shredded Cheddar cheese. Top each bowl with one or two warm spider breads, delivering a festive and playful meal presentation perfect for gatherings and celebrations.

Notes

  • You can substitute ground turkey or chicken for a leaner chili option.
  • If you prefer less heat, use mild chili beans instead of spicy ones.
  • For gluten-free variation, use gluten-free breadstick dough or serve with gluten-free bread alternatives.
  • Store leftover spider breads in an airtight container at room temperature for up to 2 days; reheat before serving.
  • For extra flavor, add chili powder, cumin, or garlic powder to the chili during cooking.
  • If you don’t have pimiento-stuffed olives, you can use black olives or omit eyes entirely.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Stovetop and Baking
  • Cuisine: Mexican-American

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Find it online: https://homegrownbeets.com/cauldron-of-chili-with-spider-breads-recipe/