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Lee's Chislic

Rated as 4.43 out of 5 Stars
2

"This is a chislic we cook at the station that goes over very well."
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Ingredients

1 h 20 m servings 206
Original recipe yields 12 servings

Directions

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  1. Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
  2. Heat the oil in a large skillet over medium-high heat until shimmering.
  3. Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

Nutrition Facts


Per Serving: 206 calories; 9.3 9.1 20.7 60 233 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Chislic is a recipie that comes from South Dakota. Original chislic is made from sheep or mutton. Venison is also used in deer season. These two meets make the best Chislic. I gave this reci...

Most helpful critical review

My husband and I just tried these and we weren't fans. It was too sweet and the oil began to bubble from the sugar and the marinade.

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Chislic is a recipie that comes from South Dakota. Original chislic is made from sheep or mutton. Venison is also used in deer season. These two meets make the best Chislic. I gave this reci...

Very similar to steak bites. Would make a great party appetizer although I would be inclined to serve it with a dipping sauce. Maybe something like A1. There are a lot of different flavors at ...

It's amazing!!! We are rolling it in lettuce sleeves...

My husband and I just tried these and we weren't fans. It was too sweet and the oil began to bubble from the sugar and the marinade.

Great recipe! I made it with venison tenderloin. My kids can't handle much spice, so I left out the chili powders and increased the black pepper. I only had time to marinate for two hours, bu...

I made this for a farewell party for a friend moving back to SD where she grew up. She was impressed that I made it and said it was delicious. So did the non-SDers!