Makes about 20 ounces or 2 1/2 cups
1 1/2 lbs bacon, cut into 1-inch pieces
2 medium yellow onions, diced
3-4 cloves garlic, peeled and smashed
6 ounces dark-ale beer (I used Negra Modelo Dark Ale)
1/3 cup apple cider vinegar
1/2 cup packed dark-brown sugar
3 tablespoons pure maple syrup
1/2 cup strong 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. Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet.
Add onions and garlic, and cook until onions are translucent, about 6 minutes.
Add dark-ale beer, 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. Transfer to a food processor; pulse until coarsely chopped or until desired consistency.
Let cool, then refrigerate in airtight containers, up to 4 weeks.
- When cooking the bacon, work it in 2-3 batches and only brown the bacon. Don’t cook it to a crisp.
- Used a smoked bacon, avoiding sweeter versions (like maple bacon).
- Used Negra Modelo Dark Ale®, but any dark ale will do (like a Guiness®).
- For the duration of cooking time, cook uncovered.
- About 2 1/2 hours into the cooking time, taste the mixture. If it seems too “garlicky” adjust by pulling one or all of the garlic pieces the rest of the cooking time.
- Consistency is preference so take note when working it in the food processor.