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2 lbs. ground venison
1 lrg. onion (minced)
2 lbs Velveeta cheese (cubed)
1 (16oz) can enchilada sauce
1 (8oz) can chili w/o beans
1 (6oz) jar jalapeno peppers, chopped and drained
Combine cubed cheese, enchilada sauce and chili in a slow cooker.
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