For a deeper smoky flavor, consider using smoked paprika in addition to the other spices. Adjust the amount of chili powder and chipotle chile pepper to suit your preferred level of spiciness. Serve immediately while hot and crispy. Traditional accompaniments include saltine crackers and a simple dipping sauce such as ranch dressing or horseradish sauce. Ensure your oil is hot before frying, frying at too low a temperature results in greasy, less crispy chislic.
Lee's Chislic
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS33
Savor the rich, smoky flavors of this classic South Dakotan dish. Tender sirloin cubes are infused with a vibrant blend of spices and a hint of smoky sweetness, then quickly fried to golden-brown perfection. A guaranteed crowd-pleaser, perfect as an appetizer or a hearty snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol60 mg
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Fiber1 g
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Protein21 g
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Saturated Fat3 g
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Sodium226 mg
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Sugar6 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, combine the beef cubes with brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile pepper, salt-free seasoning blend, liquid smoke, Worcestershire sauce, and black pepper. Ensure the beef is evenly coated. (Prep time: 5 minutes)
02
Step
1 hrs
Cover the bowl and marinate in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to fully penetrate the meat. (Marinating time: 1+ hours)
03
Step
5 mins
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers and a drop of water flicked into the oil sizzles immediately. (Prep time: 5 minutes)
04
Step
1 mins
Working in batches to avoid overcrowding the pan, carefully add the marinated beef cubes to the hot oil. (Cook time: 1 minute)
05
Step
3 mins
Fry the beef, turning occasionally, until browned on all sides and cooked to your desired degree of doneness. For medium, this will take approximately 3 minutes. (Cook time: 3 minutes per batch)
06
Step
1 mins
Using a slotted spoon or spider, transfer the cooked chislic to a plate lined with paper towels to drain excess oil. (Drain time: 1 minute per batch)
07
StepRepeat with the remaining beef, ensuring the oil returns to temperature between batches. (Repeat until all beef is cooked)
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RECIPE REVIEWS
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Please Rate
Felix Morissette
May 24, 2025The hint of smoke from the liquid smoke is perfect.
Ezekiel Mcdermott
Apr 22, 2025I was worried about the chipotle, but it wasn't too spicy, just a nice kick.
Bobby Keebler
Mar 29, 2025I marinated the beef overnight and it was incredibly tender.
Raphaelle Bailey
Mar 11, 2025My family loved this recipe! I will definitely be making it again.
Ciara White
Mar 8, 2025Next time, I'll try grilling it instead of frying!
Willa Skiles
Jan 11, 2025This chislic is amazing! The flavor is so well-balanced.