Ingredients

• 16 oz. Velveeta Cheese
• 1 half and half cream/milk
• ½ teaspoon ground cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 15-oz can no-bean chili
• 3 teaspoons chili powder
• 2 teaspoons cumin
• juice of 1 lime juice (about 1 tablespoon)
• tortilla chips, for serving

Instructions

1. Cut velveeta cheese into cubes. Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
2. Stir until everything comes together. Cook on low for 30 minutes - 1 hour
3. Serve with tortilla chips.