Bean Soup with Tamale Dumplings

1/2 pound ground pork
1/4 cup chopped onion
1 tablespoon chili seasoning mix
1 1/2 cups yellow cornmeal
3/4 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup water
6 slices bacon, chopped
1 cup chopped onion
1 clove garlic, minced
1 tablespoon chili seasoning mix
4 cups water
1 tablespoon beef bouillon granules
2 (15 ounce) cans Mexi-Beans

Cook ground pork and the 1/4 cup chopped onion until meat is done. Drain and stir in 1 tablespoon chili seasoning mix; set aside to cool.

Combine cornmeal, flour, baking powder, salt and sugar. Add the 1 cup water and stir until mixture is combined. Divide cornmeal into 16 portions. With lightly floured hands, shape each portion around a teaspoonful of meat mixture.

In Dutch oven, cook together bacon, the remaining onion and garlic until onion is tender. Stir in the remaining chili seasoning mix, 4 cups water and bouillon granules. Stir in Mexi-Beans and the remaining meat mixture. Bring to boiling; reduce heat to simmer. Add dumplings, cover tightly and simmer for 20 minutes.

Makes 6 to 8 servings.