1 (16oz) block Velveeta cheese
1 can Hormel no bean chili
1 c. milk
2 tsp. chili powder
2 tsp paprika
1/2 tsp. cumin
For stove top: Place all ingredients in a sauce pan and heat over medium. Stir and heat until cheese is melted and mixture is smooth. Serve warm with tortilla chips.
For crock pot: Combine milk, chili powder, paprika, and cumin in a bowl. Place cheese block in crock pot and pour chili and milk mixture over top; heat on low for 3 hours, stirring occasionally. Serve warm with tortilla chips.