1 medium yellow onion chopped
1/2 medium purple onion chopped
2 teaspoons minced garlic
10 shallots finely chopped
1/2 tsp. chili powder
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. maple whiskey
1/2 c. maple syrup
1/4 c. balsamic vinegar
1/2 c. packed brown sugar
In a large skillet, cook bacon over medium-high heat until crisp. Drain on paper towels, and discard all but 3 tbsp. drippings. Crumble bacon into 1/4-inch bits, and set aside. Add the yellow and purple onion to the skillet. Cook on medium until soft, golden, and nearly caramelized, about 7-8 minutes. Add the garlic and shallots, cooking until soft, about 4-5 minutes. Add the chili powder, paprika, salt, and pepper to the skillet, stirring to combine. Remove from heat, and add the maple whiskey and maple syrup. Return to heat, allow to bubble, and cook for 2-3 minutes, stirring constantly, or until thickened. Add balsamic vinegar and brown sugar to the skillet. Cook an additional 2-3 minutes, stirring constantly, or until sugar is nearly dissolved. Reduce heat to low, and stir in the crumbled bacon. Cook for an additional 8-10 minutes, stirring occasionally. Remove from heat and cool. Serve with crackers. Store in the refrigerator.