HOT TAMALES

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.