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My review
Lee's Chislic
2
Lee Kruger
"This is a chislic we cook at the station that goes over very well."
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Ingredients
1 h 20 m servings 206Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- 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.
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
6/9/2013
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
4/22/2011
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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6/9/2013
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...
11/15/2010
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 ...
4/22/2011
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.
4/5/2011
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...
7/12/2018
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!