Brown beef in a large pot. Drain fat. Add onion and peppers and cook slowly until tender. Add remaining ingredients and simmer until thickened. If the sauce is too thick, you can add some water. (Adjust all the seasonings to taste.) Ladle hot sauce into hot jars, leaving 1-inch headspace. Process at 10 pounds pressure in a pressure canner: 1 hour for pints, 1 hour 15 minutes for quarts.

Makes plenty for dinner tonight plus a cannerload.