1 lb. box Kraft cheese with peppers or Velveeta mild Mexican cheese
2 cans Campbell's cheddar cheese soup
1 (15 oz.) can chili no beans (Hormel)

In skillet on low heat, cut up cheese in small pieces and add soup. Stir up until cheese is melted. In separate pan, heat chili (add chili powder, if desired). Add chili to cheese dip. Serve hot with chips. (Can be served with or without chili.)