3 lb. ground beef
1 extra lg. onion, chopped
1 (10 oz.) can tomatoes, with chilies
1 (16 oz.) can chopped, peeled tomatoes
1 env. chili mix
1 (2 1/2 oz.) jar Mexican chili powder
1 tsp. cumin
3 c. water
2 c. corn meal
Salt & cayenne pepper to taste

Brown ground beef and onions. Drain and reserve juices. Process tomatoes. Add to ground beef. Add chili mix, chili powder, cumin, salt, cayenne and water. Simmer 45 minutes to 1 hour. Drain juice from meat again.

Combine juices and reserve. Add cornmeal to meat. Roll a heaping tablespoon of mixture in each tamale paper. Place tamales in a large steamer pot. Pour reserve juices over tamales. Cook on low for 45 minutes. Serves 12.