2 lb. venison or elk hamburger
1 lg. onion, chopped
2 lb. Velveeta cheese, cubed
1 (16 oz.) can enchilada sauce
1 (8 oz.) chili without beans
1 (6 oz.) jar chopped jalapeno peppers, drained

Combine cubed cheese, enchilada sauce and chili in a slow cooker. Cook over low heat until cheese melts, stirring often. Brown the meat with the onion. Add meat and onion mixture to the melted cheese mixture and stir well. Add the jalapeno peppers and stir. Cover and simmer for 1 hour. Serve with tortilla chips.