-1/2 block of pasteurized cheese – Mild Mexican Velveeta(8 oz)
-1/2 block of the original pasteurized cheese (I used Kraft Chedder Cheese)8 Oz
-8 oz of chunky no bean chili (Mild)
How to Prepare:
-Using a crock pot, start warming on low.
-Cut the cheese blocks into pieces to make it melt faster.
-Add the chili and turn the crock pot onto medium.
-Let it cook for about 2 hours stirring every now and then (Remember each crock pot is different. You might need to turn it down to low so it doesn’t burn on the edges).
-Take it out and blend it in a blender.
Now you can serve it with some chips.