Spicy Black-eyed Pea Dip:

1/2 bell pepper, finely chopped
2 stalks celery, finely chopped
1 large onion, finely chopped
1 teaspoon black pepper
1 1/2 teaspoons hot pepper sauce, to taste
1/2 cup ketchup
1 teaspoon salt
3 chicken bouillon cubes
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 (15-oz) cans black-eyed peas
1 (15-oz) can rotel tomatoes
1 clove garlic, pressed
1 teaspoon sugar
1/2 cup bacon drippings
3 tablespoons flour

In a medium saucepan, combine bell pepper, celery, onion, black pepper, hot pepper sauce, ketchup, salt, bouillon cubes, nutmeg, and cinnamon. Over low heat, cook and stir until boiling and the cubes have dissolved completely. Add peas, tomatoes, garlic, and sugar and simmer 30 minutes. Combine bacon drippings with flour and stir into peas. Cook 10 minutes more. Adjust seasonings. Stir well and serve hot with corn chips.