Directions
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned. With a slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1 tablespoon fat 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, red pepper flakes, 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, 3½ to 4 hours.
Transfer to a food processor and pulse until coarsely chopped.
Let cool, then refrigerate in airtight containers, up to 4 weeks
