Matt’s Chili over Pappardelle Pasta

You have to love this chili – Matt’s Chili with Chipotle Peppers not only can you eat as a typical chili but you can morph it into two more meals – this one and Matt’s Chili Nachos. Please note that you will need to make chili in advance and then proceed with making this dish.


2- 8 oz. packages of pappardelle pasta
4 cups of Matt’s Chili with Chipotle Peppers
1 - 16 oz. can of chicken broth
1 cup of shredded cheddar cheese
1 cup of diced fresh tomatoes
1 avocado diced see How to Cut an Avocado if needed
½ cup of thinly sliced pitted black olives
Cilantro for garnish


Make Matt’s Chili with Chipotle Peppers if you haven’t already done so. Prepare pasta per package instructions. In a large deep skillet combine Matt’s chili and broth over medium high heat. Let simmer for 5 minutes. Prepare all of the toppings and set aside. Once pasta is cooked, drain and place into a large serving dish. Pour Matt’s chili mixture over pasta and top with cheese, tomatoes, avocado and olives. Garnish with cilantro and serve family style

Suggested Beverage

Try a Corona with a wedge of lime or one of my margaritas.

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