1 lb (450 g) lean ground beef

1 onion, chopped

1 tbsp butter

1 tbsp chili powder

1 tsp ground cumin

1/2 cup (125 ml) pale beer

1 lb (450 g) Velveeta cheese, cubed

1 can (14 oz/398 ml) diced tomatoes

1 jalapeno pepper, seeded and finely chopped

Corn chips, for serving

In a large non-stick skillet over medium-high heat, brown the meat and onion in the butter. Add the spices and cook for 2 minutes. Season with salt and pepper. Deglaze with the beer. Transfer to the slow cooker.

Add the remaining ingredients and mix thoroughly. Cover and cook on Low for 2 hours. It can be maintained on Warm for up to 2 hours.

Stir well before serving directly from the slow cooker. Serve with corn chips.

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