Description
A perfect Halloween recipe that combines a hearty cauldron of chili with adorable spider breads, creating a spooky and delicious meal for your celebration. The chili is rich and flavorful, while the spider breads add a fun and festive touch to the dish.
Ingredients
Scale
Chili:
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 2 garlic cloves (minced)
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans (drained and rinsed)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 ½ cups beef broth
Spider Breads:
- 1 can refrigerated breadstick dough
- 1 egg (beaten)
- black sesame seeds or poppy seeds for eyes
Instructions
- Prepare Chili: Heat olive oil in a large pot, sauté onion and green pepper, add garlic, then brown ground beef. Stir in tomato paste, spices, and canned ingredients. Simmer for 30–40 minutes.
- Make Spider Breads: Cut breadstick dough, form bodies and legs for spiders. Brush with egg, add seeds for eyes, and bake until golden brown, about 10–12 minutes.
- Serve hot chili in a bowl or cauldron with spider breads perched on the edge or served alongside.
Notes
- Make the chili a day ahead for enhanced flavor.
- Spice up with cayenne or jalapeños for more heat.
- For a vegetarian version, omit meat and increase beans or plant-based crumbles.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl chili with 2 spider breads
- Calories: 520
- Sugar: 6g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 31g
- Cholesterol: 55mg
