Chili Cheese Dip

This is another of our favorites out of Taste of Home Southwest Cooking magazine (October 2011)
1 lb. lean ground beef
1 cup chopped onion
1 16 oz. can kidney beans,rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 14.5 oz. can diced tomatoes
1 cup frozen corn
3/4 cup of water
1 can sliced ripe olives, drained
3 teaspooons chili powder
1/2 tsp. dried oregano
1/2 tsp. chipotle hot pepper sauce
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1 16 oz. pkg. velveeta cheese (cubed)
In a large skillet cook beef and onion over medium heat until no longer pink; drain. Transfer to slow cooker. Stir in the remaining ingredients except the cheese. Cook on low for 4 -5 hours or until heated through; stir in the cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips.