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Not an expert so take it with due caution, but as I recall when canning things like meat and I think tomatoes you have to use a pressure cooker rather than just boiling water to get the temps past 100 C, so I guess just cook the shit out of it?
Botulism toxins denature at 85°C, however the spores survive to temps above 100°C, according to Wikipedia (which lists farther numbers if you want to reference them).
Note: this is not food safety advice. If you think food has botulism I would recommend throwing it out instead of cooking it and hoping you got it hot enough.