3 large onions, chopped
3 tbsp. butter
4 (3 1/2 oz.) cans chopped green chilies
3 1/2 lb. Velveeta cheese, diced
5 tbsp. Worcestershire
Tabasco to taste
salt and pepper to taste

Sauté the chopped onion in butter until they begin to color. Add chilies and cook gently 4 minutes. Add cheese. Cook on lowest heat until cheese has melted, stirring frequently. Add Worcestershire, Tabasco, salt and pepper.

If cheese is too thick and starts to "string" during cooking, add a few tablespoons of cold milk blended with one tablespoon flour. Serve hot with chips.