For the Chili:
- Put the beer and ground beef in an unheated medium saucepan. Use your fingers to gently break apart beef by rubbing pieces lightly until it makes a slurry with the liquid. You don’t want chunks or lumps.
- Stir in garlic, salt and cracker crumbs and place over medium high heat. Bring mixture to a boil, stirring as you do to keep it from sticking to the bottom of pot.
- Turn heat to medium low and cook mixture, stirring frequently to prevent sticking. Cook until liquid has largely evaporated. The chili should be a finely grained aggregate that holds its shape on the spoon.
- Stir in tomato paste to incorporate. Remove from heat and stir in the spices. Cover and let sit for 5 minutes before serving.
Lightly paint the inside of the hot dog bun with yellow mustard. Pack chili into bun, starting with spoonful in center that you smooth in with the back of a spoon. Add more, moving out to either end and smoothing lightly as you go, until bun is filled. (You’re not making a sloppy joe; chili should be firm in the bun.)
Top with chopped onion and pass hot sauce on the side.