Cauldron Of Chili With Spider Bread Recipes

CORNBREAD TOPPED CHILI CON CARNE

Steps:

• Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
• Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
• Preheat the oven to 425 degrees F.
• Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
• Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
• Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.
• Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.
• Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
• Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.
• Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.

SPIDER BREAD

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Shape half of the dough into a ball and place in the center of a greased baking sheet. Divide remaining dough in half. Roll one half into a ball and place at the top for head., Divide remaining dough into eight portions. Roll each into a 5-in. rope. Attach ropes to body, forming legs. If desired, place a ball of foil under each leg to prop. Press all edges together to seal. Add raisins for eyes. Cover and let rise in a warm place until doubled, about 25 minutes., Beat the remaining egg; brush over dough. With a sharp knife, make a shallow cut on face for smile. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack to cool.

CAULDRON OF CHILI WITH SPIDER BREAD

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.

CAULDRON OF CHILI WITH SPIDER BREAD

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.

CHILI BREAD

Steps:

• Cut bread in half lengthwise; place with cut side up on a foil-lined baking sheet. In a large bowl, combine the beans, chili, spaghetti sauce and garlic; spread over cut sides of bread., Top with tomato and onions. Sprinkle with cheeses. Bake at 350° for 10-12 minutes or until the cheese is melted.

BUBBLING CAULDRON (HOT CHEESE DIP)

Steps:

• Melt cheese in medium saucepan over low heat, stirring occasionally.
• Remove from heat, stir in beans and salsa.
• Carefully cut center out of bread, leaving 1-1/2-inch shell.
• Cut bread center into pieces for dipping.
• Reserve 1 pretzel rod, arrange remaining pretzel rods on serving plate to resemble campfire logs.
• Place bread cauldron on pretzels, fill with cheese dip, allowing some to spill over top of bread cauldron.
• Arrange bread pieces and cocktail bread around cauldron.
• Place reserved pretzel rod in cheese dip and serve immediately.

CAULDRON OF CHILI WITH SPIDER BREADS

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.