Ingredients

• 1 pound of bacon
• 2 cups of shallots, finely chopped
• 1 cup sweet onion, finely chopped
• 1 head of garlic finely chopped.
• 1 t chili powder
• 1/2 t smoked paprika
• 1/2 C bourbon
• 1/2 C maple syrup
• 1/4 C balsamic vinegar
• 1/2 C monk fruit

Directions

1. Cut the bacon to 1-inch pieces. Cook over medium heat in a large pan until it browns and is crispy with as little visible fat as possible.
2. Transfer to paper towels to drain excess fat off. Keep the fat for future use.
3. Pulse shallots and onions in the food processor.
4. Leave about 1 to 2 tablespoons of the fat in the pan.
5. Add shallot and onion to the pan, cook over medium heat until they start to caramelize.
6. Add the garlic and cook for about one more minute.
7. Add the chili powder and smoked paprika, stir to combine.
8. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits come loose. Continue boiling for about 2 to 3 minutes.
9. Add vinegar and brown sugar, continue to boil for about 3 minutes.
10. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.
11. Remove from heat.  Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.
12. Place the mixture into a food processor and pulse until it breaks down more.
13. Transfer to jars and store in the fridge.
14. Perfect for Brussel Sprouts Roasted / Sides / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com) or as a spread with smoked cream cheese.