For the chili:
- Place 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.
For the slaw:
In a medium bowl, season cabbage with salt and pepper to taste (more is better). Thin the mayonnaise with buttermilk and mix with cabbage.
- Heat hotdog by submerging in boiling water for 5 minutes.
- Meanwhile, paint inside of hot dog bun with yellow mustard. If you want onion, add it to taste.
- When dog is ready, drain and pat dry. Place in bun and cover first with chili sauce, then 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 beer, but not a stout or porter. Cheap beer is traditional.