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.