Crumble the beef into a large pot or Dutch oven over medium-high heat and cook until browned.
Add the onion, garlic, chili powder and cumin and cook, stirring, for 5 minutes.
Add the undrained beans, tomatoes and chiles. Stir and bring to a simmer, cooking for 15 minutes.
Season and then stir in the cilantro and cheese. Reduce heat to low and stir until the cheese is melted.
Serve over corn chips topped with more cheese and cilantro.