CHILI, or Chilies

the Mexican, and quite generally the popular, name for the pods of several species of small-fruited, specially pungent capsicums, put up as a separate pickle or added to "mixed pickles," etc. They are largely consumed in hot countries. The two Mexican dishes containing them which are best known here are chili con carne and the chicken tamale. The word is also used as a group name for many articles highly seasoned either with whole capsicums or cayenne pepper, etc.

added by the pass

Recipes that use chili

6 dishes across the Historical Foodie library call for chili.

The Epicurean · 5

No. 2620 Dressings or Seasonings for Salads, Tarragon and Chili Vinegar Assaisonnements pour Salades, Vinaigre a l'Estragon et au Poivre de Chili
No. 571 Cayenne, Chili, Paprika and Sweet Spanish Pepper Butter Beurre de Cayenne, Chili, Paprika, Piments doux d'Espagne
No. 620 Poivrade Sauce Sauce Poivrade
No. 628 Remoulade Sauce with Fine Herbs Sauce Remoulade aux Fines Herbes
No. 824 Marinated String Beans Haricots Verts Marines

Cooking in Old Créole Days · 1

Petit Avis aux Menageres