Hot Mexican Bean Dip

3 1/2 cups pork and beans (drained)
1/2 cups shredded American Cheese
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon salt
dash of Cayenne pepper
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon liquid smoke (optional)
4 slices of cook bacon (crumbled)

Combine all the ingredients except the bacon, mix well; heat in a chafing dish or double boiler. Stir occasionally. When heated through and ready to serve top with the crumbled bacon. Serve with corn chips.