Cauldron Of Chili With Spider Bread Recipe

Submitted by: Krabaisu

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 pound lean ground beef
3/4 cup chopped onions
2 cans (14.5 oz. size) Mexican-style stewed tomatoes, undrained
1 can (15 oz. size) spicy chili beans, undrained
1 can (11 oz. size) Mexicorn whole kernel corn with red and green peppers, undrained
1 can (11 oz. size) refrigerated breadsticks
4 small pimiento-stuffed olives, sliced
1/2 cup finely shredded Cheddar cheese

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Directions:

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 and simmer uncovered 20 minutes, stirring occasionally.

Make an X shape using two pieces of dough. Pinch and twist the center where they meet to create a ball-shaped spider head.

Place on baking sheet, spreading legs of X shape out from the spider body. Use scissors to cut the dough creating four more legs. Attach dough to body and splay all eight legs. Place 2 olive slices on each for eyes.

Sprinkle with Italian seasoning. Bake 8 to 10 minutes or until golden brown.

Top individual serving of chili with cheese and serve with warm spider breads.

This recipe from CDKitchen for Cauldron Of Chili With Spider Bread serves/makes 8

Recipe ID: 95672

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