|1 (2||lb) Velveeta cheese|
|2 (14||ounce) cans no-bean chili (I use Wolf brand)|
- Cut the Velveeta up into cubes to help it melt faster.
- Heat together in a crockpot for a few hours or until cheese is melted. (You can also do this in a sauce pan over really low heat)
- For the most accurate texture, mix in blender. (I don’t do this step.)
- Serve with heated corn chips.