From mild to hot, chiles are a fundamental in Southwestern cuisine. Today more chiles are grown and we devour them more than any other seasoning. Southwestern recipes often mix chiles, allowing you to enjoy the diverse tastes provided. Each chile type has its own distinctive taste. Southwesterners want the flavor, not just the heat. For those who prefer the mature tastes go for the slightly less hot red chiles. For those who want the hotter version go for green version of the same chile.

There are hundreds of varieties of chiles; some even have similar names, which adds to the confusion. For example, chile ancho is dried poblano. The same chile in California is called pasilla. Other problems stem from differences in soil types and climatic conditions. All these variables go into creating a wide range of heat levels.

So what’s the difference between CHILI and CHILE? Chili spelled with an “i,” mixes spices with chile peppers and meat. Many cooks add beans; however, to the real chili fanatic, chili is only spices and meat, most often pork. Chile spelled with an “e,” a specific plant’s fruit.

Types of Chili

• Ancho

• Caribe

• Cascabel

• Chipotle

• De Arbol

• Guajillo

• Habanero

• Jalapeno

• New Mexico (Anaheim)

• Poblano

• Serrano

• Tabasco