Mix the Cheeseball Base:

1. In a large mixing bowl, combine the sharp cheddar, American cheese, softened cream cheese, drained cottage cheese, Miracle Whip, Tabasco sauce, garlic powder, and onion powder. Mix thoroughly by hand using a wooden spoon or with the paddle attachment on a stand mixer until smooth and well blended.

Shape the Cheeseballs:

1. Lay two large sheets of plastic wrap on your countertop. Divide the cheese mixture in half and place each portion onto a sheet of plastic wrap. Wrap each portion tightly to form a ball shape. For a perfectly round form, place each wrapped ball into a cereal bowl.
2. Chill:
Refrigerate the cheeseballs for about 2 hours, or until firm.

Coat the Cheeseballs:

1. In a shallow dish or pie plate, combine the chopped pecans and chili powder. Mix well to evenly distribute the nuts and spices.

Roll and Coat:

1. Unwrap one cheeseball at a time and roll it in the pecan mixture until fully coated. Repeat the process with the second cheeseball.

Store and Serve:

1. Wrap the finished cheeseballs in fresh plastic wrap and refrigerate until ready to serve. When serving, unwrap and place on a platter with your favorite crackers. Suggested pairings include Wheat Thins, Club Crackers, Ritz Crackers, and Triscuits.