Chili con Queso

1 large onion, minced
1 small clove garlic, minced
4 Tbsp butter
1 large can tomatoes (1# 13 oz)
1 can (4 oz) peeled green chilies, rinsed of seeds and chopped
2 Tbsp flour
1 cup cream or evaporated milk
Salt
Tabasco sauce
1/2 pound cheddar cheese, finely diced

Cook onion and garlic in 2 Tbsp butter until soft.

Add tomatoes and simmer until thick. Add chilies.

Make a sauce with the remaining butter, flour and cream and cook until smooth and thick. Add to the tomato mixture. Season to taste with salt and Tabasco sauce.

About 3-4 minutes before serving, stir in cheese until melted. Serve with corn chips, keeping mixture warm in chafing dish.