Cheesy Elk Burger Dip

1 pound ground elk
1 Tbsp. Worcestershire sauce
1 can El Paso tomatoes and green chilies
Chili powder (if desired)
1 (2 lb.) box Velveeta, cut in chunks

Brown ground elk. Stir in Worcestershire sauce, tomatoes and green chilies, and chili powder if desired. Place ground elk mixture in bottom of crock pot. Add Velveeta chunks on top. Stir occasionally until melted. Serve warm as a dip for tortilla chips.