1 (15 oz.) can chili no beans
1 (16 oz.) block Velveeta cheese (regular or Mexican)
1 (16 oz.) jar salsa (your choice of hotness)

Add first two ingredients to saucepan and cook on medium heat until cheese is melted. Remove from burner. Stir in entire jar of salsa.

Put in chafing dish or fondue pot. Serve with corn chips. I prefer Frito's dippers, but any corn chip is good.

Note: If you are making it for a small gathering of 6-8 people, this recipe is fine. You can double it for more, but you still only have to add one can of beanless chili.

Submitted by: Arlene Buck