Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it browns, until no pink remains (about 5-7 minutes). Drain excess fat if needed. Reduce heat to medium and add the chili powder, cumin, garlic powder, onion powder, and paprika directly to the hot meat. Stir constantly for about 1 minute to bloom the spices and release their full flavor—this technique ensures the spices don't taste raw and bitter in the final dip.

Pour the Rotel diced tomatoes with chilies (juice included) and the chili beans into the seasoned beef. Stir well to combine and heat through over medium heat for about 2-3 minutes. This step brings together all the savory, spicy elements that make the dip flavorful. I like to use canned chili beans rather than rinsing them because the starch and spice from the liquid adds body and depth to the dip.

Add the cubed Velveeta cheese to the beef and bean mixture, a handful at a time, stirring frequently over medium heat. As each batch melts, add the next batch until all cheese is incorporated (about 3-4 minutes total). Pour in the whole milk to reach your desired consistency—a little milk goes a long way with processed cheese, so add it gradually and stir until smooth. Once the cheese is completely melted and the dip is creamy and warm, remove from heat and top with fresh cilantro just before serving. I find that Velveeta melts more smoothly than other cheeses because of its emulsifiers, making this dip impossibly creamy without any graininess.