Lee's Chislic Recipe - Allrecipes.com
Lee's Chislic Recipe
  • READY IN ABOUT hrs

Lee's Chislic

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    1 hr 20 mins

Directions

  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.
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Reviews More Reviews

Dec 03, 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 play in this recipe. It’s a little sweet with a teriyaki flavor, but you can taste the chili powder. I didn’t add any pepper thinking all of the chili powders were more than enough, but it definitely needs to have some black pepper to round out the combination of flavors. My husband thought it tasted a lot like beef jerky and I was thinking the exact same thing. Also, you could use any cut of beef if you didn’t want to spend the bucks on sirloin, but sirloin is by far the most tender and juiciest.

 
Jan 31, 2011

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

 
Apr 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.

 
Jun 09, 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 recipe 4 stars because I am glad it is listed but left a star off because there is way too much added to good meat. As a native South Dakotan that lives in the heart of Chislic Territory I have to tell you that "real" Chislic is made from sheep (mutton) or deer (venison). Cut it up in cubes as shown here, (no spices, no marinating). skewer 5-6 pieces on sicks and deep fry for about 3 minutes. When it comes out of the fryer sprinkle with garlic salt--thats all--you don't need all the extra spices listed in this recipie to make true original Chislic. Chislic is traditionally served with saltine crackers and beer. (It is not necessary to use skewers).

 
Apr 06, 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, but the result was tender, flavorful, and got rave reviews from my entire family. I will definitely be making this one again.

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 233 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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