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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.

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

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.

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 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.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

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 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 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.

weiner, weiners,

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

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