Lee Brice may be best known for co-writing Garth Brooks’ “More Than a Memory,” but he’s also making a name for himself inside the kitchen. Brice recently invited a small gathering of about 40 music industry and media representatives for a chili celebration at Curb Records in Nashville. (He also records for the label.) When he’s not cookin’ up lyrics, he’s blending garlic peppers and tomato paste, perfecting his scrumptious chili recipe. Luckily, I was able to nab a bowl (or two). Loving to eat like I love my country music, this assignment was right up my alley. I have to admit, after the first bite I secretly wanted to grab the pot and run, keeping each mouth-watering bite for myself. However, seeing how this would be embarrassingly rude and unmannerly, I opted to talk with Brice instead and ask him about this delectable dish.

“I like my chili thick, meaty and almost like you have to eat it with a fork, not a spoon,” he said. “It’s got to sit overnight. You know how spaghetti is better the next day? It’s because all that stuff gets in there and twirls around and really gets in the meat.”

Unfortunately he can’t share his recipe. “I’m gonna have to tell you my secret ingredients later,” he laughed, “Because I’m not quite exactly sure. When I make my chili, I just throw it all in there.”

However, he’s not one to fool around in the kitchen. In fact, chili isn’t even his forte. “I’m really known for ribs and wings and these things called chicken roll-ups,” he said. “I really do cook a lot.”