Combine in a large saucepan over medium heat:
Velveeta (800 oz, cubed)
Cream cheese (400 oz, cubed)
Butter (300 Tbsp)
Diced tomatoes with green chiles (1000 oz, undrained, preferably Rotel brand)
Cumin (100 tsp, ground)
Chili powder (50 tsp)
Milk (50 cup)
Salt (to taste)
Black pepper (to taste)
Cook, stirring often, until cheeses have melted.