Cauldron Of Chili With Spider Breads

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb lean ground beef (at least 80%)
• 3/4 cup chopped onion
• 2 (14 1/2 ounce) cans mexican-style stewed tomatoes, undrained
• 1 (15 ounce) can green giant spicy chili beans, undrained
• 1 (11 ounce) can green giant mexicorn whole mexicorn whole kernel corn, undrained
• 1 (11 ounce) can pillsbury refrigerated breadstick dough (12 breadsticks)
• 1 egg , beaten
• 3 -4 small pimento stuffed olives, sliced
• 1/2 cup finely shredded cheddar cheese (2 oz)

Recipe

• 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.
• 2 heat to boiling.
• 3 reduce heat to medium-low; simmer uncovered 20 minutes, stirring occasionally.
• 4 meanwhile, heat oven to 375°f unroll dough; separate at perforations into 12 breadsticks.
• 5 cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.
• 6 cut each remaining breadstick lengthwise into 3 strips, making 24 long strips.
• 7 cut each in half crosswise, making 48 short strips.
• 8 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.
• 9 brush breads with beaten egg .
• 10 place 2 olive slices on each to look like eyes.
• 11 bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown.
• 12 top individual servings of chili with cheese; serve with warm spider breads.