Dragon's Breath Chili

This chili is a very spicy and thick almost stew like. The co-op across the street loved it. I will warn you that this should be served with a generous amount of cornbread, crackers, hot rolls and possibly some cheese in case some one needs a spicy mouth rescue. This chili fires up the mouth membranes and the tongue but does not seem to hold the burn all the way down, which is good for those with ulcers (me included). Hence the name Dragon’s Breath Chili. Also note I make this with mostly canned products. However, I slow simmer my chili for a full day then cool it and reheat it the second day to make it the best. Isn’t chili always better the second day?
2 lbs Rough ground beef
1 large onion
3 cans tomato paste
3 cans chopped tomatoes
1 jar of banana pepper rings in juice chopped
2 large cans chili beans
2 smaller cans black beans
2 cans chilies in adobo sauce chopped.
2 tbsp Cumin (smoky is great)
Brown the meat and add chopped onions half way through cooking. I use 5 pepper oil to brown these in but that is optional. Add each ingredient in order stirring well. Let simmer for at least 1 hour stirring occasionally to make sure it does not stick to bottom of pot. You nay serve it now or allow to cool and bring back up to simmer several times before serving.
Top with fresh chopped onions and/ or cheese.