Cherokee Pepper Pot

This is not extremely hot and spicy. Cherokee cooking is not. This is classed as a Southeast Native American Recipe. From Spirits of the Harvest, North American Indian Cooking.

• Ready In: 4 mins
• Serves: 4-6

Ingredients

• 1  lb  venison or 1  lb beef, see note
• 2  quarts water
• 2  large onions, quartered
• 2  ripe tomatoes, seeded and diced
• 1  large sweet bell pepper, seeded and diced
• 1  cup fresh okra
• 1⁄2 cup  diced potato
• 1⁄2 cup  diced carrot
• 1⁄2 cup fresh corn kernels
• 1⁄4 cup  chopped celery
•  salt
•  pepper
•  catsup

Directions

1. Note: use short ribs or shanks.
2. Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
3. Remove meat, let cool and discard bones.
4. Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.