Chili Dip - cooking recipe

Ingredients

1 (14 1/2 oz.) tomatoes, mashed
1 (10 oz.) can Ro-Tel
2 cans kidney beans, drained
2 cans chili without beans
1 lb. Velveeta cheese, cubed
2 tsp. chili powder
1/2 c. milk

Preparation

In a large saucepan, combine tomatoes and Ro-Tel and bring to a boil.
Add kidney beans and bring to a boil; add chili without beans and heat thoroughly, but do not boil.
Add Velveeta and simmer until cheese melts; add chili powder, mixing well, and remove from heat.
Let mixture sit, covered, overnight in refrigerator so flavors can blend.
Return to heat and add milk, stirring well.
Heat thoroughly, but do not boil!
When serving, keep warm over a candle warmer or in a chafing dish.
Provide plenty of large Fritos and tostados.