2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
3 tablespoons chopped fresh chile peppers
1 teaspoon dried tarragon
1 teaspoon dried sage
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
Heat oil in a large saucepan over medium heat. Stir in salt, garlic powder, oregano, basil, marjoram, chile peppers, tarragon, sage, thyme, rosemary, thyme, marjoram, basil, rosemary, basil, sage and basil. Bring to a simmer. Reduce heat to low and simmer for 1 hour.
When the chili is stewed, remove from heat. Pour into a large bowl and toss with pecans and salsa. Serve hot or cold.