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Recipe Link:
Exact measurements:
32 ounces Velveeta cheese
2 (15 ounce) cans no bean chili*
2 cups whole milk
Juice from 3 limes (about 6 tablespoons)
3 tablespoons chili powder
2 tablespoons paprika
2 tablespoons cumin
1/2 teaspoon cayenne pepper
Chop the Velveeta into chunks. Add it to a slow cooker. Add all the other ingredients (except garnishes..and tortilla chips. Place the lid on top and set to high heat for 1 hour. Stir once halfway through. Or you can cook it on low for 2-3 hours, stirring once halfway through. The longer it sits, the more time the flavors have to marry, so feel free to make this ahead of time! It reheats in a jiffy (microwave, stove top, or in the slow cooker).Serve with tortilla chips and garnishes!
📸 Instagram: julia_pache
📧 Enail: juliadecker12@gmail.com
Production Music Courtesy of www.epidemicsound.com
#copycatchilisqueso #chilisqueso #simplequesorecipe #easyquesocrockpotrecipe