Your Guide to Authentic Regional Eats
Sign In | Register for Free!
Restaurants Recipes Forums Eating Tours Merchandise FAQ Maps Insider

Camp Washington Chili Parlor

3005 Colerain Ave., Cincinnati, OH - (513) 541-0061
Cincinnatians are mad for five-way chili, which is spiced meat atop spaghetti noodles, topped with beans, cheese, and onions. Many agree that Camp Washington makes the best. This one-of-a-kind hash house features all the proper ambiance, including a great gleaming neon clock on the back wall and great vats of bubbling chili. The air smells of onions and spice; and by late in the morning the dining room is packed with cheap-eats fans who fork their way into plates of five-way and heft chili-cheese Coneys and mile-high double-decker sandwiches.
92% Approval Rating (38 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Cheese Coney
BLT w/ Fried Egg
Goetta
five-way chili
3-Way Chili
Double Decker Sandwich
coney island hot dog

Highlighted Reviews

rating
Michael Stern - Photos (8)
Roadfood.com Editor
"Cincinnatians are mad for five-way chili, which is spiced meat atop spaghetti noodles, topped with beans, cheese, and onions. Many agree that Camp Washington makes the best. This one-of-a-kind hash house, named after its neighborhood (which had been a Civil War ..."   [Read More]
rating
Mike Sheldon
July 09, 2008
"Camp Washington Chili, when it was in the former old building, WAS an area institution... a destination. When they moved into the new cheap copy of the former, it went down fast. It's now a cheaply built parody of its former self. The food is poor, the service ..."   [Read More]

Submit photos Submit a review See more reviews...

Map & Web Site

3005 Colerain Ave., Cincinnati, OH
(513) 541-0061

http://www.campwashingtonchili.com/

Hours & Policies

Seasons:Open Year Round
Meals Served:Breakfast, Late Night
Operational Hours:Always Call Ahead!
Credit Cards Accepted:No
Alcohol Served:No
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
A close-up of the 5-Way shows the quintet of ingredients working in perfect harmony.
"A close-up of the 5-Way shows the quintet of ingredients working in perfect harmony."
Cliff Strutz





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


Camp Washington is a fine place to try another of Cincy's local specialties, the double decker. This sandwich is ham and turkey on toast, all being held together by a toothpick!
"Camp Washington is a fine place to try another of Cincy's local specialties, the double decker. This sandwich is ham and turkey on toast, all being held together by a toothpick!"
Cliff Strutz


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


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



What is Roadfood?  |   Submit Content  |   Privacy Policy  |   Contact Roadfood.com   Copyright - Roadfood.com