1 1/2 lbs sliced bacon, cut crosswise into 1" pieces
2 medium yellow onions, diced small
3 garlic cloves, peeled and smashed
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon from skillet (reserve for another use); add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered until liquid is syrupy, 3 1/2 to 4 hours. (Or leave in the skillet on very low for about half that time, stirring occasionally). Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Makes 3 cups
Active time: 30 minutes / Total time: 4 hours
Original recipe: Everyday Food Magazine