nounpl. chil′ies or chil′is
- the dried pod of red pepper, a very hot seasoning
- the tropical American hot red pepper (Capsicum frutescens var. longum) bearing this pod
- any of various other types of peppers, used esp. in Mexican cooking
- chili con carne
- any of various typically milder-flavored dishes like this, often containing other vegetables, pasta, etc. and sometimes meatless
Origin of chiliMexican Spanish from Nahuatl ?i:lli
also chil·e or chil·li
nounpl. chil·ies, also chil·es or chil·lies
- The pungent fresh or dried fruit of any of several cultivated varieties of capsicum, used especially as a flavoring in cooking. Also called chili pepper .
- A stew made of meat or beans (or both) and usually tomatoes, spiced with chili peppers or chili powder.
Origin of chiliSpanish chile from Nahuatl chīlli
(plural chilis or chilies)
- The pungent/spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used especially to add heat, or as a flavouring in cooking; associated with Mexican, Indian, and Tex-Mex cuisine.
- The farmers’ market had a wide variety of chilis from anchos to jalapeños to habaneros.
- A dish made with this fruit and other ingredients, such as beans and beef; chili con carne.
- (uncountable) Powdered chili peppers, used as a spice or flavouring in cooking.
- I want to make this pasta spicy so I’m going to add some chili to it.