Red and green chiles are used in dishes like enchildas. (If anyone wants a good and easy to make enchilada recipe, just let me know.) They're kinda like a cross between red (or green) peppers and jalapenos. Green chiles are usually hotter than red. Chili is a Texan dish, kinda like a meat and kidney bean stew but really thick and usually very spicy. The meat can be anything from hamburger to beef roast to venison. Sometimes you'll see chili that's beans only. Rarely you'll find chili without beans. (But that's the only way I'll eat it.) A dash of white pepper is good for taco meat seasoning, but I've never had it on anything else. Maybe I'll chance it someday on something else. I think we've drifted away from the original topic just a tad. ;-)