Yield 1 1/2 cups
1 pound thick-cut applewood smoked bacon, cut into 1″ pieces
1 large sweet onion, cut into 1/4″ thick slices
3 tablespoons light brown sugar
1/4 teaspoon allspice
1/4 teaspoon cinnamon
Pinch fresh grated nutmeg
Pinch ground cloves
1/2 teaspoon dry chipotle powder
1/4 teaspoon smoked paprika
1/2 cup strong brewed coffee
1/4 cup apple cider vinegar
1/2 cup good quality whiskey
1/4 cup maple syrup
1 tablespoon hot sauce
In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 – 1 1/2 minutes per side. Set aside to drain. Pour all but one tablespoon of the bacon drippings from the pan.
Lower the heat to medium-low and add the onion and brown sugar. Cook until the onions are well caramelized, about twenty minutes. Add the spices and cook an additional five minutes.
Add the liquid ingredients and the bacon to the pan. Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours. Check the mixture every 30 minutes. If the mixture becomes too dry add a few tablespoons of water. You want the final mixture to be moist and very sticky.
Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency. (I prefer mine slightly chunky so you really notice the bacon)
Enjoy, or store in an airtight container in the refrigerator for up to a week.
Stir it into sour cream for a tasty dip.
Spread it on baked chicken breasts—add it during the last 15 minutes of cooking.
Try it with eggs. Fold a spoonful into an omelet, or smear some on an English muffin and top with a fried egg.
Add it to roasted Brussels sprouts to take the lowly vegetable to new heights.
Slather it onto a burger, then top with blue cheese and caramelized onions.