CABOOM! BEAN SOUP WITH TAMALE DUMPLINGS

1 lb.  ground beef

1/2 cup  chopped onion

3 Tbsp.  CaBoom! Chili Fixins’

1/3 cup  water

1 1/2 cups  yellow cornmeal

3/4 cup  all purpose flour

2 tsp.  baking powder

1 tsp.  salt

1 tsp.  sugar

1 cup  water

6  slices bacon, diced

1  medium onion, diced

2  cloves garlic, minced

4  cups beef broth

2  15 15 oz. cans pinto beans

 

Tamale Dumplings: Brown ground beef with 1/2 cup chopped onion, drain. Stir in 2 Tbsp. Chili Fixins and 1/3 cup water. Set aside to cool.

Combine cornmeal, flour, baking powder, salt and sugar in a mixing bowl. Add 1 cup water, blend until fully mixed. Divide cornmeal mixture into 16 portions. Lightly flour hands, shape each portion around a teaspoon of meat to form a ball. Save any remaining meat.

In a deep saucepan, cook bacon onion and garlic until onion is tender. Stir in the remaining Tbsp. Chili Fixins’ and 4 cups beef broth. Stir in the beans and remaining beef mixture. Bring to boil, reduce to simmer, add Tamale Dumplings, cover tightly, Simmer 20 minutes.  Serves 6