Lee's Chislic

Ingredients

• Beef

  East of Chicago

  48 oz or 1.36kg

• Brown sugar

  ¼ cup packed or 55g

• Garlic powder

  Spices

  2 tsp or 6g

• Onion powder

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  2 tbsp or 15g

• Ancho Chile Pepper Sauce

  Ranch 1

  1 oz or 28g

• Peppers

  Hot chile, sun-dried

  ⅔ tbsp or 2g

• Zesty Seasoning Blend

  Salt-free seasoning - Kroger

  6 tsp or 24g

• Worcestershire sauce

  ¾ cup or 206g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 cup or 448g

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.
4. (source: https://www.allrecipes.com/recipe/216424/lees-chislic/)