1 bell pepper
6 jalapeno peppers
2 ribs celery
2 lg. onions
1 tsp. coarse black pepper
2 tbsp. Tabasco
1/2 c. ketchup
1 tsp. salt
3 chicken bouillon cubes
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 (#2) cans black-eyed peas
1/2 (#2) can tomatoes
1 tsp. garlic salt
1/2 c. bacon drippings
3 tbsp. flour

Chop finely bell pepper, jalapenos, celery, and onions. Then add next seven ingredients in the recipe and bring to a slow simmer. Add peas, tomatoes, and garlic salt; cook for 30 minutes. Blend flour and bacon drippings and heat with rest of ingredients for 10 minutes, stirring well.

Leave in refrigerator for two days and serve either hot or cold with Tostado chips. The longer it stays in the refrigerator, the spicier it gets.