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 to keep it from sticking to the bottom of pot. Reduce heat to medium-low and cook, 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. Remove from heat and stir in the spices. Cover and let sit for 5 minutes before serving.
Lightly paint inside of 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.