Directions

1. Brown the beef in a large skillet over medium-high heat until no longer pink. Remove from skillet with a slotted spoon and transfer to a lightly greased large slow cooker.
2. Add the onion and green pepper to the skillet and sauté for a few minutes until the onion is translucent. Transfer to the slow cooker and add the cheese cubes, chili, salsa and hot sauce. Cover and cook on low for 3 1/2 hours. Serve warm with scoop-type chips.
3. If you’re in a hurry, after browning, transfer the meat to a Dutch oven, add the sautéed onions and peppers and the remainder of ingredients. Cook on low heat, stirring often, until the cheeses are melted. Continue to cook and stir over low heat for about 10 – 15 minutes longer. Pour the mixture into the slow cooker and set to low.