- 3 (15 ounce) cans of no bean chili
- 1 lb Velveeta cheese (Plain or Mild Mexican)
- 1 lb ground beef
- Brown the beef in a large skillet; drain.
- Add beef, chili and cubed Velveeta to a slow cooker set on high.
- Stir occasionally until cheese is melted, then reduce heat to low.
- Serve warm with tortilla chips.