2 pounds bacon, cut into ½-inch pieces
2 cups small-diced red onion
2 teaspoons minced jalapeno, seeds removed
3 cloves garlic, minced
½ cup brown sugar
½ cup maple syrup
½ cup apple cider vinegar
½ cup black coffee
½ cup apple cider
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon black pepper
Set a large skillet on medium-low heat. Cook bacon until brown and fat is rendered. Do not cook the bacon too crispy. Remove bacon with a slotted spoon and drain on paper towels. Discard bacon fat from skillet, leaving about 2 tablespoons.
Add red onions, garlic and jalapeno. Cook on medium-low for 3 minutes, or until onions start to turn translucent.
Add brown sugar, maple syrup, vinegar, coffee, apple cider, cumin seeds, salt, and pepper. Simmer for 3 minutes. Add bacon back into pan and simmer for 3 more minutes.
Transfer everything into a 6-quart slow cooker. Cover and cook on high for 3 hours, or until liquid evaporates and leaves a syrup.
Cool slightly. Transfer to a food processor and pulse until bacon is slightly chunky.
Transfer to mason jars, or serve immediately. Refrigerate for up to 4 weeks.