Garth Brooks' New Bar Serves Trisha Yearwood's Nashville Hot Chicken Chili — Now You Can Try the Recipe at Home

Friends in Low Places Bar & Honky Tonk in Nashville also serves the sour cream pound cake served at the couple’s 2005 wedding

Garth Brooks and Trisha Yearwood are making magic at their Nashville bar.

“If you don’t come to Friends in Low Places Bar for the cold beer and the Honky Tonk and music, Trisha Yearwood’s food is there,” Brooks said of the bar, which opened on March 7. “That’s pretty cool, man.”

Named after his 1990 hit song, the four-story venue boasts a retractable stage repurposed from his 1997 Central Park concert. The musical elements sing in the bar, thanks in part to Brooks' tour production crew who designed the first two floors. Visitors can see photographs from Brooks' rich career across the walls and other relics. Upstairs, a rooftop “Oasis” with 10-ft.-tall palm trees allows guests to look out on the downtown Nashville area.

“A lot of love has gone into this building,” the Grammy winner said.

Related: Garth Brooks and Trisha Yearwood Recall How Their Wedding Cake Was a Near-Disaster (Exclusive)

And just as much love went into developing the recipes, according to his wife and fellow Grammy winner Trisha Yearwood.

“You can’t have a Garth Brooks bar and not have Trisha food in it,” she said.

The menu include Brooks’ lettuce-less Cobb salad (“just extra of all the good stuff”), chicken tenders and the sour cream pound cake served at the couple’s 2005 wedding. Some recipes originate from Yearwood's cookbooks, like a spicy chili that stays “true to its Nashville hot chicken roots." she said.

Trisha Yearwood's Nashville Hot Chicken Chili

1 cup vegetable oil

3 Tbsp. cayenne pepper

2 Tbsp. light brown sugar

1 tsp. paprika

1 tsp. garlic powder

2 tsp. kosher salt, divided

2 medium carrots, peeled and chopped

1 medium yellow onion, finely chopped

2 lbs. ground chicken

2 (15.5-oz.) cans cannellini beans, drained and rinsed

1 (14-oz.) can diced tomatoes

2 tsp. hot sauce

1 cup chicken stock

1 cup sour cream, for serving

¼ cup drained and chopped bread-and-butter pickles

1. Stir together oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of the salt in a small saucepan; cook over low until spices infuse the oil, 1 to 2 minutes.

2. Heat ¼ cup of the spiced oil in a large Dutch oven over medium. Stir in carrots and onion; cook, stirring occasionally, until vegetables soften and start to brown, about 6 minutes. Add chicken and remaining 1 teaspoon salt; cook, breaking up chicken with a wooden spoon, until browned, 7 to 8 minutes.

3. Stir in beans, tomatoes, hot sauce and 2 tablespoons of the spiced oil. Bring to a boil over high. Stir in stock, and bring to a boil. Cover with the lid slightly ajar to allow steam to escape. Reduce heat to low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

4. Ladle chili into bowls. Top each with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of spicy oil. Reserve remaining spiced oil for another use.

Serves: 6
Active time: 45 minutes
Total time: 45 minutes

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