Tamale Chili Dip

2 (15 ounce) cans chili without beans
1 (16 ounce) can tamales, mashed
1 large onion, very finely chopped
1 tablespoon Worcestershire sauce
4 to 5 drops Tabasco sauce
2 cloves garlic, minced
1 pound mild Cheddar cheese, grated
1 teaspoon chili powder

Peel and mash tamales. Combine the tamales and all remaining ingredients in the top of a double boiler. Heat thoroughly.