1 (4 ounce) can diced green chile peppers
1 (1.5 fluid ounce) jigger dried oregano, divided
1 (1.5 fluid ounce) jigger dried basil, divided
1 (1.5 fluid ounce) jigger dried oregano, divided
1/2 cup chili powder
1/4 cup dried basil
1 teaspoon dry mustard
1 tablespoon dried minced onion
1 tablespoon dried oregano
1 teaspoon dried basil
2 tablespoons black pepper
1 teaspoon ground black pepper
In a medium bowl, mix 1 part green pepper, oregano, basil and chili powder; whisk until smooth.
In a small bowl, cream together 1 part chili powder, 1 part oregano, 1 part chili powder, 1 part basil and coarse salt. Place it in a large bowl.
Heat a medium skillet 2 inches from heat, over medium heat, sprinkle with 1 teaspoon pepper powder and 1 part chili powder. Fry chili for 3 to 4 minutes, or until just tender.
Mix in peach preserves, onion, garlic powder, chili powder, oregano, basil and chili powder. Cook 2 minutes to give meat flavor. Pour over meat in skillet. Cook for 4 minutes, or until meat is browned. Remove from heat.
Transfer meat mixture into large slow cooker. Stir in pecans.