1 can chili (no beans)
1 pkg. mild Mexican Velveeta

Chop the cheese into small chunks and put them in the crock pot with the can of chili. Heat on low for about 30 minutes to 1 hour, depending on how small you chop the cheese. Stir to prevent sticking. Serve with corn-flavored tortilla chips. This may be reheated in the crock pot, oven or microwave.