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A variation of the traditional hot dog that is served with a topping of beef or turkey chili added as a sauce to enhance the flavor of the hot dog.

Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

A spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

With an appearance that is very similar to a traditional Mexican Chili, this variety of soup is typically not as thick as a Chili.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A Mexican term that applies to a food derived from the southwestern U.S. Translated it means chili with meat and is a traditional Texas meal of chili with meat only and no beans.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

One of the smallest chili peppers but also one of the hottest. The chili is very small and has a rounded shape.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

Imitation Crab, Imitation Lobster,

Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

Any chili that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.