For the first recipe, place 2 pounds of ground beef, 1 large chopped onion and 6 chopped garlic cloves in a saucepan over medium heat. Crumble and brown the beef, and drain off the fat. Sprinkle on a combination of 1/3 cup chili powder, 1 1/2 teaspoons cumin and 1 1/2 teaspoons dried basil. Stir while cooking, coating the beef.
Stir in a 28-ounce can of diced tomatoes, a 4-ounce can of diced green chilies, a 15-ounce can of tomato sauce, a 12-ounce bottle of beer and 1 tablespoon of white vinegar. Bring to a boil, and then mix in 3 tablespoons brown sugar, 1 teaspoon hot pepper sauce, 2 teaspoons salt and 1/2 teaspoon ground pepper. Reduce the heat to low, simmer for 3 hours, and remove the lid for the last 30 minutes of cooking.
For the second recipe, combine 3 softened 8-ounce packages of cream cheese, 3 cups of shredded aged cheddar and 1 cup grated Romano with a handheld mixer. Also, mix in 3/4 cup of sour cream and 1 teaspoon of Worcestershire sauce. Season with salt and pepper. Place the mixture onto a parchment-lined baking sheet, and cover in plastic wrap.
Mold the mixture into a football shape and remove the plastic. Cover with 3 cups of finely chopped toasted pecans, 1 cup of chopped cranberries and sriracha "football laces." Cool for 30 minutes before serving.Learn more about Cooking