CHILI CHEESE NACHO DIP Name: Belinda Hurley Base: Camp Lejeune Recipe: 1 lb. hamburger 1 can chili (no beans) 1 lb. mild Mexican Velveeta cheese, cubed or shredded Brown hamburger; drain and place in slow cooker. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients. Serve warm with taco or tortilla chips.