Cook beef and onion in a Dutch oven over medium heat until meat is no longer pink; drain. Add the chili powder, cumin and tomato paste; cook and stir for 2 minutes.
Stir in tomatoes and beans. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened, stirring occasionally. Reduce heat to low. Gradually stir in gouda until melted. Remove from the heat. Season with salt and pepper to taste.