Camp Washington Chili Parlor

"In Texas, you'd be strung up for serving chili with beans and spaghetti. In Cincinnati, it's the only way."
Michael Stern






"The cheese coneys here are small and overrun with cheese."
Cliff Strutz



"Camp Washington Chili makes a fine version of that unique Cincy breakfast meat, goetta. It reminds me of the scrapple we have back in Pennsylvania, only leaner."
Cliff Strutz



"A modest bacon and egg sandwich breakfast at Camp Washington Chili Parlor ... with lettuce and mayo, of course."
Michael Stern



"Jane (top) forks into a plate of five way at Camp Washington."
Michael Stern



"Keepers of the secret chili recipe! This picture is from three decades ago, when we first met John Johnson after he bought the chili parlor from his uncles. He has since won a James Beard award for excellence and the restaurant is new and shiny ... but the chili is the same classic plate he made in 1977."
Michael Stern



"John Johnson stands by one of the great vats in which his chili is currently steaming. These silver vessels were moved from the old location."
Michael Stern



"Camp Washington's new counter is broad and roomy, with plenty of booths behind for those who prefer a more intimate chili-eating experience."
Michael Stern



"Note the time on the wall. That's A.M.; John Johnson was already hard at work brewing the day's chili; and the customers included some who were concluding a long night with plates of five-way as well as others who were beginning their day with goetta and eggs."
Michael Stern



"This is the new Camp Washington Chili, just yards away from where the old one used to be, with the same round-the-clock hours and the same delicious chili. (Jason Buchsbaum photo)"
Michael Stern