2 lbs. ground chuck or ground round
2 lbs. Velveeta cheese
2 tsp. chili powder
4 tbsp. Worcestershire sauce
2 lg. jars of El Paso thick picante sauce (use hot or mild to suit your taste)
1 lg. jar green SALAD olives, drained

Brown ground chuck and drain. Put in crock or a large casserole dish. Cut cheese into chunks and mix with meat. Add remaining ingredients and stir. If you are using crock pot, turn it on high and cheese should be melted in about one hour. Turn crock pot off if you are not eating dip right away.

If you are using casserole dish, you can microwave for about 5 minutes and then stir, and then microwave about 5 minutes more. Serve with nacho chips.