Hot Can’t Stop Eatin’ Dip

1 15oz. can chili without beans
1 4oz. can chopped green chiles
1 4oz. can chopped ripe olives
1 lb. hot mexican velveeta cheese, cubed
1 tbs. worchestershire sauce
1 onion, chopped

Combine all ingredients and heat on top of stove or in microwave. Serve with corn chips.