• 6 med. onions, cut in quarters
• 6 Tbs. cumin
• 2 6-oz. cans tomato sauce
• 1/2 C. water
• 6 Tbs. chili powder
• 6 lbs. ground beef chuck
• 5 C. cornmeal (1 C. for mix and 4 C. for rolling)
• 6 Tbs. salt
• 4 Tbs. red pepper
• 1 Tbs. black pepper
• 4 Tbs. garlic powder
• 1 lg. pkg. tamale wrappers (not shucks)
• 2 6-oz. cans tomato paste

Put quartered onions into blender or food processor. Blend or process onions, cumin, tomato sauce, and 1/2 cup water. In a very large (26 cup) bowl, sprinkle half of chili powder over the ground beef, add 1 cup of cornmeal, salt, red pepper, black pepper, garlic powder, and ingredients of blender or processor. Mix thoroughly; Use a pie plate to roll tamale roll in remainder of (4 C) cornmeal and roll them in paper tamale wrappers

Stack into a large 12-qt pot that has a cover. Mix tomato paste, remainder of chili powder, and water, enough to barely cover the top of the tamales. Bring to a boil and cover, turning setting to low heat and cook for 2 hours. When cooled, the cornmeal will find its way to the outside of the tamales.