In an extra-large skillet cook bacon over medium heat about 10 minutes or until browned. Using a slotted spoon, transfer bacon to paper towels. Drain and reserve bacon drippings. Measure drippings in a glass measuring cup. Add canola oil to reach 1/2 cup. Add oil mixture to skillet with onions, shallots, and salt. Cook over medium heat about 5 minutes or until onions start to soften, stirring frequently. Reduce heat to medium-low. Stir in oregano and ancho chile pepper. Cook, covered, 10 to 12 minutes or until onions are very tender, stirring twice.
Increase heat to medium-high. Add bacon, maple syrup, and coffee crystals. Bring just to boiling. Reduce heat to medium. Cook, uncovered, 50 to 60 minutes or until most of the liquid has evaporated, stirring frequently. Remove from heat; stir in vinegar.
Ladle mixture into clean half-pint freezer containers, leaving a 1/4-inch headspace. Cool 30 minutes. Seal and label. Store in the refrigerator up to 1 month or freeze up to 6 months. Serve cold, at room temperature, or warmed.