In a heavy bottom pot or dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered, about 20 minutes. When the bacon is lightly browned and starting to crisp using a slotted spoon, transfer bacon to a plate lined with paper towels to drain. Add onions, and cook until onions are translucent, about 6 minutes. Transfer onion and bacon to slow cooker, add garlic vinegar, brown sugar, maple syrup, coffee, chili powder and cocoa powder. Stir to combine. Cover and cook on low, for 5 hours. Uncover, cook on high until liquid is syrupy, 1 - 2 hours. Transfer to a food processor; pulse until coarsely chopped.
Let cool, then refrigerate in airtight containers, up to 4 weeks or can to gift to friends.
Copyright 2012 - All Rights Reserved - TheNoshery.com