In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.
Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.
In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.
The California produce industry calls the poblano chile pepper (which when dried makes ancho peppers) a "pasilla"; which is actually a perpetuated misnomer. Pasilla are dried chilaca's and are therefore long and thin, dark red.
Additional pasilla confusion occurs in pasilla de Oaxaca which is smoked variety of chile from Oaxaca unrelated to ordinary pasilla; and also in the moniker pasilla negra which might actually be a mulato chile, which is a dried poblano pepper that have been allowed to ripen longer than other poblanos picked and dried earlier to become ancho chiles.
Pasilla means "little raisin." In addition to this being an allusion the chile's dark color, and wrinkled surface, the chile actually smells raisiny.