chilli

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Related to Chile pepper: chilli

chil·li

 (chĭl′ē)
n.
Variant of chili.

chilli

(ˈtʃɪlɪ) or

chili

n, pl chillies or chilies
(Cookery) the small red hot-tasting pod of a type of capsicum used for flavouring sauces, pickles, etc
[C17: from Spanish chile, from Nahuatl chilli]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.chilli - very hot and finely tapering pepper of special pungencychilli - very hot and finely tapering pepper of special pungency
hot pepper - any of various pungent capsicum fruits
jalapeno pepper, jalapeno - hot green or red pepper of southwestern United States and Mexico
cayenne, cayenne pepper - a long and often twisted hot red pepper
chili powder - powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
Capsicum annuum longum, cayenne, cayenne pepper, chili pepper, chilli pepper, jalapeno, long pepper - plant bearing very hot and finely tapering long peppers; usually red
Translations
čilipálivá papričkapaprika
chilichilipeber
chilichilipatachilipippurichilipulveri
čili
csili
sterkt piparaldin, chilepipar
トウガラシ
칠리
aitrioji paprika
sarkanie pipari
čilipaprika
spansk peppar
พริก
acıacı biber
ớt

chilli

chili [ˈtʃɪli] [chillies] (pl) n
(= vegetable, spice) → piment m (rouge)
(also chilli con carne) → chili m con carnechilli con carne [ˈtʃɪlikɒnˈkɑːrni] nchili m con carne

chilli

, (US) chili
nPeperoni pl; (= spice, meal)Chili m

chilli

chili (Am) [ˈtʃɪlɪ] npeperoncino

chilli,

chili

(ˈtʃili) plurals ˈchilli(e)s ~ˈchili(e)s noun
the hot-tasting pod of a type of pepper, often dried, powdered and used in sauces etc.

chilli

فُلْفُل حَارّ pálivá paprička chili Chili τσίλι ají, chile chili piment čili peperoncino トウガラシ 칠리 Spaanse peper chilipepper chili chili, pimenta острый стручковый перец spansk peppar พริก acı ớt 辣椒
References in periodicals archive ?
People are even combining several spices together to build a complex heat like ginger, cinnamon and chipotle chile pepper, and taking even the most basic dishes to new heights.
The Chile Pepper Magazine Extravaganza took place as part of the New Orleans Hot Sauce Festival, where a multitude of companies competed in double blinded judging to win the prestigious Chile Pepper Magazine Award.
Paul Bosland, director of New Mexico State University's Chile Pepper Institute, recommends the most flavorful chiles, mild to wild.
The chile pepper lies at the heart of many Latin American cuisines, and the chipotle - a smoky, dried chile - was featured in a number of products at the Fancy Food Show, including one of the four hot sauces introduced by Mo Hotta-Mo Betta, San Luis Obispo, Calif.
Some of the nerves in this system are chemically sensitive and transmit sensations such as the burning heat of a chile pepper, the refreshing coolness of spearmint and the tingle of carbonation.
The Ghost Pepper lid was created last year to commemorate Renfro Foods teaming up with New Mexico State University's Chile Pepper Institute (CPI) in support of creating a permanent research endowment chair for the Institute.
Near the plaza, The Chile Pepper serves up Mexican hot chocolate and cold refreshments.