12 oz can evaporated milk4 tsp cornstarch1 can chili no beans1 can RoTel2 tsp cumin1-3 tsp chipotle, to taste1 tsp chili powder1 pound jack cheese1/2 tsp salt
Pour everything but the shredded cheese into the pot and stir well.I rarely measure the spices for this, and for a very basic version you can even leave them out entirely.
Add the cheese on top and then stir everything together.I usually use half pepper jack and half "regular" jack. I do recommend you use jack cheese because it melts so well.
The dip will be very thin once finished but it will thicken as it cools down to warm.Serve it warm, and store extras in the fridge. Reheat in the microwave with a splash of milk.