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.
Ingredients: [‘venison’, ‘water’, ‘onions’, ‘tomatoes’, ‘sweet bell pepper’, ‘fresh okra’, ‘potato’, ‘carrot’, ‘fresh corn kernels’, ‘celery’, ‘salt’, ‘pepper’, ‘catsup’]
Quantity of 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”]
Number of Servings: 4
Steps: [‘Note: use short ribs or shanks.’, ‘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.’, ‘Remove meat, let cool and discard bones.’, ‘Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.’]