16 ounces Velveeta cheese
1 (15 ounce) can hormel chili (no-bean chili, not Chunky)
1 cup milk (I used whole)
4 teaspoons chili powder
2 teaspoons paprika
1 tablespoon lime juice
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1.Cut the Velveeta into cubes.
2.Combine the cheese with the remaining ingredients in medium sauce pan over medium heat.
3.Stir frequently until cheese melts then reduce heat and simmer for 20 minutes.
4.Serve with hot tortilla chips for dipping.