1. In a food processor, combine cream cheese, Velveeta, blue cheese, hot sauce, worcestershire, paprika, garlic powder, mustard, and ¾ cup shredded cheddar and process until mixture is smooth. While food processor is running, stream in beer.
2. Transfer mixture to a large bowl and fold in remaining shredded cheddar, piquillo peppers, and minced chiles. Season with salt to taste, cover, and refrigerate overnight.
3. The next day, scoop pimento cheese into a ball and coat with chopped pecans. Serve with crackers.