1 medium onion
4 cloves of garlic
6 tbsp. chili powder
1 can Ro-Tel tomatoes
2 to 4 jalapeno peppers
2 tsp. cumin
1 tsp. salt
2 tbsp. chili quick (yellow)
1/2 (8 oz.) can tomato sauce

Combine all ingredients in mixer. Pour into meat mixture after blended.

Meat Mixture:

1 1/2 lb. ground beef
1 lb. hot breakfast sausage
1/2 c. corn meal

Mix together and let stand 15 minutes or can let stand, covered, in refrigerator overnight.

Put yellow corn meal in a gumbo bowl and drop a well-rounded tablespoon of mixture into corn meal and roll lightly to shape like a Tootsie Roll. Corn meal will stick to meat. Place roll on a wet tamale paper and roll securely. Stack tamales in a large pan and pour steam mixture over tamales and add water to cover tamales. Simmer on medium heat for 1 hour and 15 minutes.

Steam Mixture:

1/2 (8 oz.) can tomato sauce
2 tbsp. chili powder
1 can Ro-Tel tomatoes
2 tbsp. salt
2 tbsp. chili quick

Combine in blender and pour over tamales. Add enough water to cover tamales. After 30 minutes, check water and refill pot with enough water to cover tamales. Cook 1 hour and 15 minutes.

Makes 5 to 6 dozen.