No, it's not safe to use your cooking recipes for canning. We'd all love to can our special favorities, have them ready to open and heat but its just not possible.(While cooking is forgiving, canning is a science) Choose the closest-to-your-own approved and tested recipe for canning , and follow those instructions instead - and without substituting or altering the amounts or ingredients. After canning, when you are ready to use the product, add your special ingredients, adjust the recipe to your taste before serving it.

Also keep in mind that after canning and storage, your recipe may not taste the same as when it is made fresh and you might not enjoy it anyway. Freezing is always an option, I often freeze chili.

Agree with morz. The primary issue isn't acidity (pH) although it does play a role. The primary concern is the density and how it will affect heat penetration or if personal ingredients may insulate the bacteria and prevent heat penetration.

Secondary issue is the quality, the palatability of the end product. Without knowing the density the required processing time is unknown. And if one just assumes that the longest processing time is required then the food is usually way over-processed.

For example the other chili ingredients, if processed for the meat time, may well be scorched and bitter mush. Especially since they have already been fully cooked before jarring.

Using approved and tested recipes, that you can then adjust to taste after opening, insures both safety and an edible end result.

Dave