Chili Bun 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.
Slaw Dog Slaw
- In a medium bowl, season cabbage with salt and pepper to taste (more is better).
- Thin the mayonnaise with buttermilk and mix well with cabbage.
- Heat hotdog by submerging in boiling water for 5 minutes.
- While waiting, paint the inside of the hot dog bun with yellow mustard, and if you want onion, sprinkle in to taste.
- When dog is ready, drain and pat dry. Place in bun and cover first with chili sauce, then add slaw. Pass hot sauce on side.
Chef’s Note: I like Hefeweizen, so I pour out the cup of beer to go flat and then drink the rest. The citrus and coriander notes in the Hefeweizen probably don’t survive the slow simmer, but I like to think they do. You can use any light flavored beer, but not a stout or porter. Cheap beer is traditional.