In a large skillet over medium heat, add the hot sausage. Break it apart with your wooden spoon and cook until browned and fully cooked, about 5-7 minutes. Drain any excess grease if necessary.
Once the sausage is cooked, add the undrained can of diced tomatoes and green chiles, as well as the undrained can of chili beans. Stir everything together to combine.
Reduce the heat to low and add the Velveeta cheese and cream cheese to the skillet. Stir continuously until the cheeses are melted and the mixture is smooth.
Sprinkle in the chili powder and cumin, stirring well to incorporate the spices into the cheese mixture. If you prefer a thinner consistency, add the optional milk a little at a time, stirring until you reach your desired texture.
Transfer your queso to a serving bowl or keep it warm in a crockpot. Serve with tortilla chips, fresh veggies, or your favorite dippers. Enjoy every cheesy, spicy bite!
