Hot Blackeyed Pea Dip - cooking recipe

Ingredients

1/2 bell pepper, chopped fine
2 blades celery, chopped fine
1 med. onion, chopped fine
1 tsp. black pepper
2 Tbsp. Tobasco sauce
1/2 c. catsup
1 tsp. salt
3 chicken bouillon cubes
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2-15 oz. cans blackeyed peas
1-15 oz. can RoTel tomatoes
1 clove garlic, pressed
1 tsp. sugar
1 Tbsp. flour
1/2 c. bacon drippings

Preparation

Combine first 10 ingredients in saucepan; cook over low heat, stirring, until it reaches a boil and cubes are dissolved.
Add peas, tomatoes, garlic and sugar.
Simmer 30 minutes;
Combine bacon drippings with flour and stir into peas, then cook 10 minutes more, stirring well; serve hot with corn chips.