3 (14 oz. ea.) cans jalapeno hot chili (Nalley's)
8 oz. Mexican hot cheese, cut into cubes (Velveeta)
1 (6 oz.) can diced green chilies (Ortega)
1/2 green pepper, diced
1/2 onion, diced

Dice green peppers and onions, cook until tender.

In a Crock-Pot add all three cans of chili, diced green chilies, cubed cheese, diced green peppers and onions. Cook on HIGH till cheese melts.

Stir, lower heat to LOW and serve in Crock-Pot with your favorite dipping chips.

Enjoy!!

Submitted by: Glen Cooley