In a deep enamel coated cast iron skillet over medium heat add deer meat. Season with Grande Gringo, ground cumin, garlic powder, and onion powder. Add sliced jalapenos and cook until meat is brown.
Remove from heat and add cubed Velvetta cheese, cream cheese, and Rotel.
Stir to combine and add hot sauce.
Place in oven and cook for one hour or until cheese is completely melted. Stir every 15 minutes.
Serve with plenty of tortilla chips for dipping.
Recipe Video
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