To achieve a umami, meat-like flavour without the meat cook the onions until very dark brown. The onions will leave a brown glaze in the pan. Scraping the glaze in the presence of a liquid, like the stout, helps to incorporate the flavour.
5mlDried whole chili peppers chopped. Add more/less, as desired
120mlMaple syrup
Instructions
Add bacon to 4 litre thick-bottomed saucepan set to medium heat. Cook until done.
Add garlic and onions and lower heat to low-medium, stirring from bottom every 3 minutes for 20 to 30 minutes, or until onions are dark brown in colour. Add vegetable oil as needed, to keep pan from becoming dry.
While above ingredients are cooking, prep remaining ingredients and add to a large mixing bowl, except for the stout.
When onions have turned dark brown in colour add stout beer. Scrape brown glaze from bottom of pan. Stir in ingredients from mixing bowl. After 15 minutes reduce heat to low and cook for minimum 2 hours with lid on, stirring every 20 minutes.