Brownground 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.