Cook the bacon in a large frying pan in batches. Allow the bacon to crisp to a golden brown. The browner then better as you don't want much fat in the jam.

Transfer the cooked bacon to a paper towel lined plate to drain.

Leave 2 tablespoons of bacon grease in the skillet. Add the shallot and onions and saute for 5 minutes. Add in the garlic and cook for 1 more minute.

Stir in the chili powder, black pepper, and paprika.

Carefully add in the bourbon and maple syrup. Bring to a boil and cook for 4-5 minutes.

Add in the vinegar and brown sugar, stirring well to combine, and boil for 3 more minutes.

Using a sharp knife, cut the bacon into small pieces and add it to the jam. Reduce the heat to medium low and allow it to cook for 15-20 minutes or until the jam is thick and sticky.

Transfer the bacon jam to 2 or 3 half pint jars and store in the refrigerator.

Whenever you want to use the jam heat it in the microwave for 30 seconds to warm it up then enjoy.