Brown the ground beef in a large pot or Dutch oven.

Add the chopped onions to the pot and cook until softened.

Stir in the flour, chili powder, cumin seed, and salt.

Chop the tomatoes and add them to the pot along with the water.

Bring the mixture to a simmer, then cover and cook for 15-20 minutes.

Reduce the heat to low and simmer, covered, for at least 5 hours, stirring occasionally.

Add the chili beans with chili gravy during the last half hour of cooking.

Serve hot with bowls of chopped onions and grated sharp Cheddar cheese on the side.