Ingredients

2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce)*
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup flavorful, medium-bodied beer, such as Anchor Steam
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained and / or black beans
Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping

Directions:

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
3. Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side. 

Note: The above is the “base” recipe.  My most common variation uses two cans of diced tomatoes (any type, fire roasted, with chilis, etc), only one pound of ground beef, a few diced potatoes (added along with the tomatoes), three cans of beans (black, cannelini, and kidney), a can of “mexican corn”, and a small can of green chilis..  Diced bell peppers also work.

For spices I use a healthy teaspoon each of Ancho chili powder, chipotle powder, New Mexico green chili powder, and a bit of regular chili powder.

40 minutes work, 2-3 hours cooking.  Makes 2 cheesecakes in store-bought crusts

Ingredients:

2x prepared crusts ( graham cracker or oreo )

3x 8oz packages cream cheese (or low-fat American Neufchatel cheese)

1 1/2 cups white sugar

3 eggs

3 TSP vanilla extract

1 1/2 cups sour cream

1 package gelatin

Directions:

Use room temperature ingredients.

1. Using a stand mixer, cream together cream cheese and sugar. 
2. Add eggs one at a time, blending well. 
3. Add vanilla and sour cream, blending well.
4. Use a spatula to ensure everything is well mixed from the bottom of the mixer.
5. Add in the gelatin, blending well.

If you’re making two different flavors, split the mixture roughly in half now into two separate bowls (you can leave half in the mixer bowl if you can eyeball it).  Add your ‘flavoring’ to one or both, then pour the mixture into the two 

Baking Directions: 

1. Initial Bake – Bake the cheesecakes on the middle rack at 500 degrees F for 10 minutes.  This sets the ‘skin’
2. Long Low Bake – Reduce oven temperature to 200 degrees F.  (Leave the door open a bit to let the 500 degrees out).
3. Bake until internal temperature reaches 150-155 degrees F, verified with an instant read thermometer.  Let cool on counter until near room temperature, then refrigerate overnight.

Flavor options:

• Lemon – 3 TBS limonchello, 1 TSP lemon extract, lemon zest (optional), lemon curd for top
• Almond – 3 TBS Amaretto, 1TSP almond extract, diced / ground almond slivers (optional)
• Coffee – 3 TBS Kahlua, 1x espresso shot
• Chocolate – 2 cups melted semisweet chocolate
• Can also do different bottom half and top half – let the bottom set a bit and pour the top onto a spoon to prevent mixing.  Coffee top and chocolate bottom is good.

Adapted from https://blog.thermoworks.com/desserts/bake-perfect-cheesecake/