Chili Cheese Tumbler

Chili Cheese Tumbler

Jason Hernandez
Blade & Tine Culinary Consulting

Yield: 120 tumblers


For the chili:  Yield 2 quarts


  1. Measure out 2 quarts of hot water (not boiling) into a large mixing bowl. 
  2. Add entire pouch of Tumblers mix all at once, using a spoon or wire whip to distribute evenly and thoroughly wet mix. Let stand for 10 minutes until potatoes are fully hydrated. 
  3. Add in the chilled chili and fold all ingredients together, add in the cheese and fold together make sure there is even distribution. 
  4. Using a #60 scoop portion out the entire mixture getting 120 tumblers. 
  5. To cook fry at 350°F for 2 minutes until the outside is golden brown and inside is hot throughout. 
  6. Let drain for a few seconds to remove excess oil, garnish with shredded cheese and green onions. 

For the chili:

  1. Using beef, ground chicken, or ground turkey place meat into pan and season with Salt and pepper. Brown the meat. 
  2. Once browned remove from the pot leaving the renderings. Add in the vegetables and seasoning and sweat the veggies. 
  3. Once cooked but not translucent add the meat back in and fold all ingredients together. 
  4. Add in the diced tomatoes and water and bring to a simmer
  5. In a small saute pan place butter and flour into pan and melt and cook for 3 minutes
  6. Using whisk, blend in half of the roux until the chili is at the proper consistency (may not use it all) 
  7. Let simmer for 10 minutes, turn off heat and let cool