Ingredients
- 1 ½ poundssliced bacon, cut crosswise into 1-inch pieces
- 2 cupsfinely chopped shallots (from 3 large or 8 small shallots)
- 4 smallcloves garlic, chopped (about 1 tablespoon)
- 1 teaspoonchili powder
- ½ teaspoonground ginger
- ½ teaspoonground mustard
- ½ cupbourbon
- ¼ cupmaple syrup
- ⅓ cupsherry vinegar
- ⅓ cuppacked light-brown sugar
Directions
- 1
Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
- 2
Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
- 3
Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.