chili

Etymology 1

Borrowed from Spanish chile, from Classical Nahuatl chīlli.

noun

1. (countable) The pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking.
   Capsicum—the dried ripe fruit of Capsicum fastigiatum—is also known as Chilly pepper, Chillies, Guinea, or pod pepper, and is chiefly brought from Zanzibar. The several varieties differ in shape and size, are of a red colour, and filled with numerous red-brown, pungent seeds. 1874, Finlay Dun, “Peppers”, in Veterinary Medicines: Their Actions and Uses, 4th edition, New York, N.Y.: William Wood & Company, →OCLC, pages 442–443
   Kama Indian Bistro, […] Everything is made from scratch, including the spice blends and sauces; the ingredients are quality; and the heat is no-holds-barred. Planks of crispy, "chilly" potatoes and elegant, delicately flavored shrimp Sunnaina in white-wine garlic-tomato concassé are hits. 2014, Jennifer Olvera, “Suburban Stunners, Stalwarts & Surprises”, in Amy Lyons, editor, Food Lovers’ Guide to Chicago: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers’ Series), 2nd edition, Guilford, Conn.: Globe Pequot Press, page 187
2. (uncountable) Powdered chili pepper, used as a spice or flavouring in cooking.
3. (Indian Chinese cuisine) A spicy stew of chicken or paneer, capsicum and onion, eaten as an appetizer.

Etymology 2

Ellipsis of chili con carne, from Spanish chile con carne (literally “chili with meat”).

noun

1. (chiefly US) A dish made with chili peppers and other ingredients, such as beans and beef.
2. (Cincinnati) Cincinnati chili.