New this month
Get the Allrecipes magazine

Lee's Chislic

Lee Kruger

"This is a chislic we cook at the station that goes over very well."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 206 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 9.1 g carbohydrates; 20.7 g protein; 60 mg cholesterol; 233 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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 ...

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...

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...