1 lg. onion, minced
2 stalks celery, finely chopped
4 jalapeno peppers, seeded and finely chopped
1/2 c. catsup
1/4 c. finely chopped green pepper
1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. hot sauce
3 tsp. chicken-flavored bouillon granules
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 (16 oz.) cans black-eyed peas, rinsed and drained
1 (14 oz.) can whole tomatoes, drained and chopped
1 tsp. garlic powder
1/2 c. bacon drippings, melted
3 tbsp. all-purpose flour

Combine first 11 ingredients in a saucepan. Cook over low heat until mixture begins to simmer. Stir in black-eyed peas, tomatoes, and garlic powder. Simmer 30 minutes, stirring frequently. Combine bacon drippings and flour. Add to mixture in saucepan. Simmer 10 minutes. Serve dip with tortilla chips. Yield: 4 cups.