ANAHEIM: mild to medium hot; often the style used in cans of chopped green chiles.
ANCHO: mild to medium hot; the dried version of poblano chile, used in enchilada sauces, moles, rubs, chile powders.
ARBOL: hot; used to add heat to stews, soups and sauces.
CASCABEL (OR CASCAVEL): mild to medium hot, means literally "jingle bells" for the sound the dried seeds make in the pod; often toasted and ground up for sauces, taco meat seasoning, soups and salsas.
CHIPOTLE: hot; a dried, smoked jalapeño with hints of chocolate; often canned in adobo sauce, and used for soups, stews, sauces and salsas.
GUAJILLO: mild to medium hot, with berry-flavor notes; used fresh or dried in table sauces, soups, stews, chilies.
PASILLA: mild to medium hot; when fresh, dark green in color, when dried, almost black; used in salsas, stews, rubs and moles for a sharp flavor.
POBLANO: mild to medium hot; ideal for stuffing (most commonlyused style for chile rellenos), grilling and roasting.
SERRANO: very hot (hotter than jalapeño); used to infuse heat in table sauces, guacamole, vegetable dishes and cooked sauces.