In a medium dutch oven or saucepan, cook the bacon until browned, about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel lined plate and set aside.  Remove all but 1 tablespoon of the bacon grease from the pan and turn the heat to medium-low.

Add the finely chopped onion, minced shallots, and minced garlic to the pan, stirring occasionally to avoid over-browning.  Leave on the heat for about 15 minutes until the onions have become jammy and lose their definition.

Add ½ cup brown sugar, ⅓ cup apple cider vinegar, ¼ cup real maple syrup, 1 teaspoon chili powder, and the bacon back to the onion mixture.  Stir to combine and bring the heat back to medium, adjusting the heat to keep the mixture at a simmer for 15-18 minutes.

Remove the jam from the heat and let cool.  It will continue to thicken slightly as it cools.

Once the jam is at room temperature, transfer to a glass jar and keep in the fridge until ready to use.

Preheat your oven to 475° and line a baking tray with parchment paper.

Trim the ends of each brussel sprout and quarter each piece through the core.

On the baking tray, toss the brussels sprouts with the 2 tablespoons olive oil and salt and pepper to taste. Roast the sprouts for 15 minutes, stirring halfway through if they begin to brown too much on one side.

Remove from the oven and immediately add 5 tablespoons of bacon jam onto the sprouts, stirring to evenly coat the sprouts in jam.

Transfer the mixture to a serving bowl and garnish with extra bacon jam. Serve warm and enjoy!