2 (15 oz.) cans hot chili without beans
1 (10 oz.) can diced tomatoes with chilis, undrained
1 (16 oz.) loaf processed cheese spread, cubed

Combine all ingredients in a saucepan. Cook over medium heat until cheese melts, stirring often. To serve, transfer dip to a chafing dish, serve warm with tortilla chips. Yield: 5 3/4 cups.