Chipotle Bacon Chili Crisp

Yield: About 1 cup
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Special Equipment: Small saucepan or pot (for frying and rendering fat), Slotted spoon, Heat-safe bowl (for blooming spices), Paper towels (for draining), Sharp knife or mandoline (for thinly slicing shallots and garlic), Jar or airtight container (for storage)

Ingredients

• 5-6 slices bacon

• ¼ cup bacon grease from above, about 4-6 slices

• ¼ cup neutral oil (canola, grapeseed, or vegetable)

• 2 medium shallots, halved and thinly sliced

• 4 cloves garlic, thinly sliced

• 1-2 tsp ancho chili powder

• 2-3 tsp chipotle powder or 2-3 dried chipotles, finely chopped

• 2–3 dried chile de arbol, crushed or finely chopped (about 1-2 tsp, adjust for heat)

• ½ tsp ground cumin

• ⅛ tsp ground allspice

• ½ tsp smoked paprika

• ½ tsp kosher salt, plus more to taste

• ½ tsp black pepper

• 1 tsp brown sugar, optional

• 1–2 tsp apple cider vinegar or a few dashes of hot sauce, for tang

Directions

1. Cook the Bacon: Place bacon in a cold small saucepan or pot. Cook over low to medium-low heat, taking your time! Cooking bacon low and slow renders the most fat and gives you the most flavorful bacon grease.

   Remove bacon when crisp, drain on paper towels, and reserve ¼ cup of the bacon grease. Chop bacon into small bits for later.

2. Fry the Shallots and Garlic: Add neutral oil to the saucepan with the reserved bacon grease (for ½ cup total fat). To check if the oil is ready, drop in a test slice of shallot or garlic. It should bubble gently and float.
   Fry the shallot half rings first, stirring occasionally, until they start to tan and bubbling slows. Remove with a slotted spoon and drain on paper towels They’ll continue to crisp as they cool.
   Repeat with garlic slices, including testing the oil, and watching CLOSELY. Pull them as soon as they start to tan and the bubbles aren’t as aggressive. Drain on paper towels.

3. Bloom the Spices: In a heat-safe bowl, combine ancho chili powder, chipotle powder, crushed chile de arbol, ground cumin, ground allspice, smoked paprika, salt, black pepper, and brown sugar (if using). Carefully pour the hot bacon oil over the spices. Watch them sizzle and bloom!

4. Combine and Finish: Stir in the crisped bacon bits, fried shallots, and fried garlic. Add apple cider vinegar or hot sauce and mix well. Taste and adjust salt, sugar, and vinegar as needed.

5. Cool and Store: Let cool to room temperature. Store in a jar in the fridge for up to a week. Bring to room temp or warm gently before serving for best texture.