1cupmilk, (or half and half for an even creamier version)
1/2teaspoonground cayenne pepper
2teaspoonspaprika
1teaspoonsalt
1(15-oz) can no-bean chili (like Hormel)
3teaspoonschili powder
2teaspoonscumin
1tablespoonlime juice
tortilla chips, for serving
Instructions
Cut Velveeta cheese into cubes. Add all ingredients to the slow cooker (can also be heated on the stove without a slow cooker). Cover and cook on low for 2 hours or on high for 1 hour.
Stir together and keep on low until ready to serve. Serve with tortilla chips. Enjoy!
Notes
I happen to have a 1.5 quart slow cooker that worked perfectly for this. You can use a bigger one, it just won't fill the slow cooker as much. This can also be prepared on the stove top. Just heat up the ingredients and enjoy! Source: Creme De La Crumb