chili (n.)

South American country, in Spanish as Chili by 1545, probably named from a local native word subsequently confused with Mexican Spanish chile "chili pepper" (see chili). Pedro de Valdivia's letters to Carlos V announcing the acquisition of the lands only call the Aconcagua valley by this name ("del valle de Canconcagua, que los del Adelantado llamaron Chili" -"el valle que se dice de Chili") and indicates it was already a local term. He originally designated the country as "New Extremadura."

Suggestions are that the native word means "land's end" or else "cold, winter" which would make a coincidental convergence with English chilly; though neither seems likely if it was the term used only for the valley. Another proposal is that it is named from a local bird species. A guess that it is from the name of a tribal leader wants verification. It has been noted that a valley in Peru was also called Chili. Related: Chilean. In 19c., often Chili, Chilian.

"smoke-dried jalapeño chili," 1950, from Mexican Spanish, ultimately a Nahuatl (Aztecan) word, said to be a compound of chilli "chili pepper" (see chili) + poctli "smoke."

Mexican dish made with chili sauce, 1876, American English, from Mexican Spanish enchilada, fem. past participle of enchilar "season with chili," from en- "in" + chile "chili" (see chili). Recorded by 1861 as tortillas enchiladas.

You never ate enchilada, did you? I hope you never will. [...] An enchilada looks not unlike an ordinary flannel cake rolled on itself and covered with molasses. The ingredients which go to make it up are pepper, lye-hominy, pepper, onions chopped fine, pepper, grated cheese, and pepper. [The Health Reformer, December 1876]

The 1876 description later adds that the lye-hominy is for the tortilla batter. Rolled enchiladas are more common in Mexico but a style of layered enchilada is common in New Mexico.

First a tortilla in the center of a plate. Then a flood of rich red chile sauce from a near-by kettle, a layer of grated cheese, another tortilla, more chile and more cheese sprinkled between in layer cake fashion, and the whole topped with a high crown of chopped onions in which nestles an egg, which has been broken for a minute into the hot lard. An artistic and cooling garnish of lettuce, and behold an enchilada. [Louise Lloyd Lowber, "A New Mexico Supper at the Famous Enchilada House in Old Albuquerque." American Cookery, Oct. 1921.]

The saying the whole enchilada to mean "everything" is attested by 1965.