Brent's Homemade Chili Starter

Every year I grow tomatoes, and every year there are way too many. So, a couple of years ago I started making chili starter. It has enough of a kick that you know it's chili, but not too hot for those who don't wanna ruin their taste buds! If you wanna give it a shot, the original recipe is down below. (this one is slightly different than my original, but mostly the same)
Now, get ready and I'll tell you what you need to do!
Brent's Chili Starter
Ingredients
• 7 pounds tomatoes
• 1 large white onion (diced)
• 1 chopped green bell pepper
• 1-2 chopped other color bell pepper
• 3 cow horn peppers (or other medium heat peppers such as serrano/jalepeno)
• 7 cloves garlic, finely minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon smoked paprika (I used smoked fatalli)
• 1 teaspoon basil
• 2 tablespoons coarse kosher salt
• 1 tablespoon sugar
• 2/3 cup white vinegar
• 15 ounces tomato sauce (NOT optional - necessary for safe canning/proper pH)
• 12 ounces tomato paste
• 1 tablespoon baking soda (to eliminate vinegar taste)
• 3 tablespoons clear jel (if you want to thicken the mixture)
Instructions
1. Combine all the ingredients in a large pot and bring to a boil.
2. Reduce the heat and simmer for 20 minutes, stirring often.
3. Taste test and if the mix has a vinegar-like taste, add baking soda.
4. Add clear jel as needed to thicken to the consistency you want.
5. Fill sterilized quart-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
6. Process in a water or steam bath canner for 15-20 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
7. Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm - if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
NOTES
• Tomatoes: the exact weight of tomatoes will depend on the variety you use. I used a mix of Roma, cherry, Pink Brandywine, and Purple Cherokee for this batch.
• Salt: if you don't have canning or pickling salt and would prefer not to buy it, you can use coarse, kosher salt but make sure it doesn't have added iodine or any other additives.
• Chopping: for easy and fast chopping, I throw the onion, green pepper, peppers and garlic in the food processor and process until chopped to the desired size. Though I do use a garlic press to mince the garlic finely.