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GUNPOWDER DIP 
1 1/2 lb. ground beef (browned)
1 can (11 oz.) cream of mushroom soup
2 lb. processed cheese (Velveeta)
1 stick butter
1 onion, chopped
2 tbsp. chili powder
1 c. picante sauce (Van DeWalle)

Brown meat and onion. Drain. Add all other ingredients and cook over medium heat until cheese melts. Serve in crockpot with tortilla chips.
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