Pumpkin spice season hit unseasonably early this month, meaning that even before Halloween there’s a good chance that you or someone you know might be suffering from PSTSD, or pumpkin spice traumatic stress disorder. To counter seasonal palate fatigue, the good folks at Shake Shack are rolling out a savory counter balance to all of that cinnamon and nutmeg.
Beginning on Thursday, November 2 (or Monday, October 30, if you have the Shake Shack app), chili is hitting the menu at all of the burger fave’s standalone outposts. From now until January, Shake Shack guests can top their cheese burgers, Vienna beef dogs and crinkle cut cheese fries with chili, an ideal addition to combat cold weather. Though it won’t be on the menu, those in the know can also opt for a bowl of the good stuff on its own as an added winter warmer.
Never one to cut corners, Shack’s chili recipe is a smoked, slow braised creation developed by the masterminds of their culinary development team that incorporates ancho and chile de arbol peppers into the mix for a rich and deeply spiced (but not too spicy) chili.
For those in the market for a little pumpkin-less holiday cheer, Shake Shack is getting festive with a trio of concretes (their word for shakes) beginning on November 15, including frozen hot cocoa topped with chocolate chip marshmallow, a chocolate peppermint shake with a candy cane crumble, and a Christmas cookie shake that works shortbread crumbles and sprinkles into the mix.