3 to 5 lbs. self-rising cornmeal
2 lbs. ground beef
3 med. onions, finely chopped
1 c. vegetable oil
Salt, pepper, and hot pepper to taste
Lg. can chili powder
Tamale papers

Place ground meat in large saucepan; cover with 2 cups water. Bring to boil while stirring meat until it turns gray. Cook for 10 additional minutes. Drain; save grease on top of water for use in cornmeal mixture. After meat is completely cooked, add 1/2 can to 1/2 cup chili powder, onions, salt, pepper, and hot pepper. Mix well with hands and form center of hot tamales. You can use oats to help hold meat mixture together, if needed. In large bowl, place 2 1/2 pounds cornmeal; make well in center and add grease from meat. Mix as well as possible. Add oil and enough boiling water for consistency needed (mix additional cornmeal as needed). Wet papers in warm water before assembling hot tamales. Makes approximately 30 tamales. Tamales freeze well. Drop in boiling water and cook for 30 minutes before serving.