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Dinner Recipes

Spider Chili Cups

Transform meaty chili into finger food with these bite-size bowls dressed up with black olive spiders.

Serving Size:


Active Time:

40 min.

Total Time:

1 hr.


  • 2 links fresh chorizo sausage (about 8 oz.) casings removed and crumbled
  • 1 small onion, chopped
  • 8 oz. ground chicken
  • 2 tsp. chili powder
  • 1¼ cups taco sauce
  • ½ cup grated pepper jack cheese (2 oz.)
  • 2 Tbs. chopped fresh cilantro
  • 1 sheet refrigerated crescent dough (from 8 oz. tube)
  • ⅓ cup ketchup
  • Black concentrated food coloring
  • 24 pitted extra-large black olives


  1. Heat oven to 350°F. Coat 24 mini-muffin cups with cooking spray. Heat 12″ nonstick skillet over medium heat. Add chorizo and onion; cook, stirring occasionally, until no longer pink, 10 min.
  2. Crumble in chicken; add chili powder. Cook, stirring occasionally, until no longer pink, 5 min. Add taco sauce; bring to a boil. Reduce to low. Cover; cook until slightly thickened, 7–8 min. Remove from heat; cool slightly. Stir in cheese and cilantro.
  3. On work surface, unroll dough; cut into 24 rectangles. Flatten each piece into a 2½” square. Fit into mini-muffin cups, pressing lightly into bottom and sides. Divide chili evenly among cups. Bake until crusts are golden brown, 15–18 min. Cool. Run knife around edges to loosen; remove from pans.
  4. Tint ketchup black with food coloring; transfer to plastic sandwich bag and cut tiny hole in one corner. Pipe dot of ketchup on top of each chili cup. Top with olive; pipe on legs.

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