As the autumn chill fills the air, it’s a great time for cooking flavor-filled recipes with beef. Following are two recent winning beef recipes that you may enjoy.

Jill Hanson of Stromsburg, NE, won the "What's For Dinner Beef Cook-Off" in Omaha, NE, for her Grandpa's Eye of Round Steaks. The annual contest is sponsored by the Nebraska Beef Council, River City Roundup and the Nebraska Furniture Mart.

For those who love chili, J.R. Knudson of Granite Bay, CA, recently won $30,000 for his red chili recipe in the 40th annual World’s Championship Chili Cookoff™ sanctioned by the International Chili Society (ICS) and presented by ConAgra Foods.

The unique Grandpa's Eye of Round Steaks recipe has just four ingredients: beef, garlic salt, pepper and sugar. The recipe is as follows:
4-6 Eye of Round steaks
¼ c. garlic salt
¼ c. ground black pepper
¼ c. sugar
Mix dry ingredients in small plastic bowl till combined. The night before, or morning of serving, rub mixture generously into both sides of each steak. Place steaks in plastic container in refrigerator and take out 20-30 minutes before grilling. Place steaks on grill 10 – 15 minutes or until desired doneness. Let steaks sit for 3-5 minutes before cutting.

For other winning recipes from the contest visit http://www.nebeef.org.

J.R. Knudson’s Rough and Ready Chili was praised by judges for its distinct flavor and texture. The recipe is as follows:
3 pounds beef tri-tip, chopped
2 ounces sausage
1 ounce rendered beef fat
1 medium onion, diced
1 tablespoon garlic powder
1 green Ortega pepper, remove seeds and dice fine
1/2 ounce salt
1/4 teaspoon fine black pepper
2 ounces Gebhardt(R) chili powder
1/2 ounce California chili powder
1/2 ounce New Mexico powder
1/2 ounce cumin
1/2 teaspoon pequin powder
1 - 2 14 ounce cans chicken broth
1 six ounce can Hunt's(R) Tomato Sauce
1/4 teaspoon cayenne pepper
Tabasco sauce to taste

Saute onion and green pepper in rendered beef fat in a 3 quart pot. Add garlic powder and half of chili powder. Add half a can of chicken broth, mix well and set aside. Brown sausage and beef in a skillet about one pound at a time. Drain and add meat to onion mix. Add remaining chili powder and remaining can of chicken broth.

Cook for 30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper and pequin powder. Add more broth as needed and cook until meat is tender, about two to three hours. Add a dash of Tabasco sauce if needed for heat.

At-home chili cooks can visit www.chilicookoff.com to find the 2006 winning cookoff recipe and more tips for creating their very own award winning chili.

For other beef recipes visit the American Cowman recipe category at http://www.americancowman.com/beef_recipes/