Servings: Approx. 2 cups

1 ½ lb. Thick cut Bacon (12 -13 slices), cut into ½" pieces* 1 ½ lb. Thick cut Bacon (12 to 13 slices), cut into ½" pieces*
3 c. onions, chopped (about 1½ large) 3 c. onions, chopped (about 1½ large)
½ c. maple syrup ½ c. maple syrup
⅓ c. coconut sugar ⅓ c. coconut sugar
½ c. apple cider vinegar ½ c. apple cider vinegar
½ c. brewed coffee (something you'd drink) ½ c. brewed coffee (something you'd drink)
1 T. dijon mustard 1 T. dijon mustard
½ t. black pepper ½ t. black pepper
¼ t. red pepper ¼ t. red pepper

In a large dutch oven over medium heat, cook bacon pieces until the fat has been rendered and the pieces are crisp. It will take about 10 to 15 minutes, depending on the pan size. Stir frequently and watch it during the last few minutes, as it can burn quickly. Remove from heat and with a slotted spoon remove bacon pieces and place on a paper towel lined plate.
Drain off bacon fat. Return 2 T. of fat to the pan. Add onions and saute over medium heat, stirring often until nearly caramelized. Add rest of ingredients to pan, along with the bacon pieces. Bring mixture to a boil and reduce heat to low so that it is just barely simmering. Simmer for 1 hour. Liquid  should be reduced so that it no longer covers the top of the mixture, but should still be a little runny. Do not cook all of the liquid off, it will thicken as it cools.
Place mixture into a food processor and pulse 7 to 8 times to chop it up some and reduce the chunkiness. It should still have small chunks.
Pour into jars and chill. Keeps well in the refrigerator and can be frozen.

* Easy way to cut bacon into pieces - stack several slices and cut in half crosswise. Cut each half in half lengthwise and then crosswise into ½" pieces.  * Easy way to cut bacon into pieces - stack several slices and cut in half crosswise. Cut each half in half lengthwise and then crosswise into ½" pieces.