Hot Black-Eyed Pea Dip

[DitsyD]

HOT BLACK-EYED PEA DIP

½ bell pepper, chopped fine
2 stalks celery, chopped fine
1 onion, chopped fine
1 teaspoon black pepper
2 tablespoons Tabasco sauce (or less, to taste – I use 2 tsp.)
½ cup catsup
1 tablespoon salt
3 chicken bouillon cubes
¼ teaspoon nutmeg
½ teaspoon cinnamon
2 – 15 ounce cans black-eyed peas (one can should be with jalapeno)
1 – 15 ounce can Ro-Tel tomatoes
1 clove garlic, pressed
1 teaspoon sugar
½ cup bacon drippings
3 tablespoons flour

In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, catsup, salt, bouillon cubes, nutmeg, and cinnamon. Over low heat, cook and stir until it reaches a boil and cubes have completely dissolved. Now add peas and tomatoes, garlic and sugar. Simmer for 30 minutes. Combine bacon drippings with flour and stir into peas. Cook 10 minutes more. Stir well and serve hot with plenty of corn chips for dips.