OUTDOOR GEEZER'S CHILI CHEESE DIP
Ingredients Equipment
2 lb loaf Velveeta cheese (I use Mexican Style)
2 cans chili without beans
2 envelopes dry chili seasoning
2 tbs onion powder
2 tbs garlic powder
1 tbs red pepper
1 tbs dried red pepper
1 tbs coriander
1 tbs cumin
Tabasco sauce (use according to taste)
water
 		 Dutch Oven
knife - to cut Velveeta into chunks
Can opener
Charcoal (or wood, or stove)
Charcoal lighting device (Scouts don't use lighter fluid)

Heat chili in Dutch over.  Cut Velveeta into 1in squares and melt into chili over medium heat stirring constantly. Add up to 1 cups water if too thick. Stir in dry ingredients. Add Tobasco sauce according to taste. Serve warm over nachos, tortilla chips, or dip with Fritos.

NOTE:  This works well without all the spices if you want to keep it simple... Just use Chili and Mexican Style Velveeta Cheese