What is the difference between chile negro, chile ancho, and chile pasilla?

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I keep seeing these three chiles in recipes and they are described as interchangeable in some sources and completely different in others. I cannot figure out which is correct or when the differences matter.

regional
dried chiles
chile negro
ancho

dried_chile_first

test rank

The naming confusion is made worse by regional naming conventions. In Mexico City, chile pasilla sometimes refers to what Oaxacans call chile negro. The same chile can have two names depending on where you are. Always buy from a source that can confirm the specific variety and origin.

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