MEAT MIXTURE:

2 lg. onions
1/2 c. tomato sauce
3 lbs. ground meat
1 pkg. dry chili mix
1/2 env. dry onion soup
1/2 c. yellow corn meal
2 beef bouillon cubes
2 oz. chili powder
1 tbsp. garlic powder
1/2 tsp. cayenne pepper
Salt and pepper to taste

Put meat in a large bowl. Puree onions and tomato sauce in blender and pour over meat. Add corn meal, dry chili mix, dry onion soup mix, bouillon cubes, chili powder, salt and pepper, garlic powder and cayenne. Mix well with hands and shape into logs no longer than half the length of the tamale paper.

COATING:

1 box yellow cornmeal, regular
1 1/2 oz. chili powder
1 tsp. garlic powder
Salt and pepper to taste

In a large pie plate mix corn meal, salt and pepper, chili powder and garlic powder. Do not under-salt; cornmeal takes a lot of salt. Roll meat logs in cornmeal to coat on all sides. Wet a bunch of papers by submerging in a bowl of water. Keep one corner dry for easier handling.

Take a pinch of cornmeal mixture in pie pan and place toward top of paper. Set meat on top of cornmeal. Make one roll with the paper, turn in sides and continue to roll. Place in large roaster with the seam side down. Cover tamales with sauce.

Cover roaster, bring to boil, then reduce heat. Simmer for 45 minutes. Fry off suet and pour grease over tamales during last 5 minutes of cooking time. Let tamales soak for 1/2 hour.

SAUCE:

1 lg. can tomato sauce
2 bouillon cubes (beef)
1 can chili
1 lb. suet

In a bowl mix 1 large can tomato sauce, bouillon cubes, 1 can chili and enough water to keep tamales covered.