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In a medium skillet over medium heat, cook bacon until crispy. While the bacon is cooking, line a plate with a paper towel.
Once the bacon is done, place onto the lined plate. Set aside.
Leave about ¼ cup of bacon grease in the pan, carefully removing the rest.
To the pan, add the onion and peaches. Reduce the heat to medium-low. Cook until the onions are caramelized, about 15-20 minutes, stirring often.
Mix in the garlic, brown sugar, apple cider vinegar, maple syrup, chili powder, and bacon.
Allow the mixture to simmer for 15-20 minutes, or until it thickens to the consistency of jam. (Times may vary depending on the ripeness of the peaches.)
Serve warm or cold. You may want to warm slightly if it has been refrigerated.