Add all ingredients to a 4 to 5 quart slow cooker.
Cover and cook on LOW for 1 hour.
Stir the dip to ensure the cheese is melting evenly.
Recover and cook for 1 additional hour.
Turn slow cooker to the WARM setting to keep your dip warm while serving.
Set out your favorite brand of tortilla chips and enjoy!
Notes
*If you are on a Gluten Free diet look for a brand of no bean chili that does not contain any gluten.** If you would like to add more spice to this dip, feel free to increase the amount of ground chili powder you add.