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