Soften cream cheese in microwave, twice, for 30 seconds each time. Make sure you cover it, b/c it may splatter. Check the consistency with a spatula between the two 30-second intervals. It will mix well with the chili when it is very soft/spreadable. (Avoid lumps by doing this step.)

In a small saucepan, heat chili & softened cream cheese. Flavor with preferred spices until desired heat (be careful if adding salt because the tortilla chips have salt on them & you don't want it to be overly salty.) Cook on medium heat until bubbly & heated through.

Serve HOT with tortilla chips. (Stir often because a skin will develop on the top.)

*OPTIONAL: Keep warm in a crockpot or heat it completely in a crock pot on LOW for 1-2 hours. Do NOT skip softening the cream cheese in the microwave though, because it may leave chunks of cream cheese.