Cincinnati is a weird place when it comes to food. People here don't just eat; they debate. If you’ve lived in the Queen City for more than a week, you know the "big two" parlors dominate the suburbs, but the real ones—the folks who grew up on the corner of Hopple and Colerain—know there’s only one James Beard Award winner in the mix. We're talking about the Camp Washington Chili menu, a sprawling, grease-stained (in the best way) testament to what a 24-hour diner should actually look like.
It’s been around since 1940. Think about that for a second. That's eighty-plus years of slinging noodles and secret spices.
Most outsiders think Cincinnati chili is just about "the ways." You know, the 3-Way, 4-Way, or 5-Way. And yeah, that’s the heart of it. But if you walk into Camp Washington and only look at the chili section, you’re honestly missing half the point of the place. It’s a full-blown Greek-American diner. You can get a double decker sandwich that’s as big as your head or a platter of liver and onions if you’re feeling particularly old-school. It’s chaotic, it’s fast, and it smells like cinnamon and cumin the moment you hit the parking lot.
Navigating the Camp Washington Chili Menu Without Looking Like a Tourist
Let’s get the basics out of the way first. You have to understand the hierarchy of the "Ways." If you order a 3-Way, you're getting a plate of spaghetti topped with their signature chili—which is more of a meat sauce, really—and a mountain of shredded cheddar cheese. A 4-Way adds either onions or beans. A 5-Way gives you both.
Here’s the thing: Camp Washington’s chili is different from the mass-produced stuff. It’s got a deeper, almost earthier funk to it. It’s not sweet, which is a common complaint people have about the bigger chains.
- The 5-Way: This is the heavy hitter. The beans are tender, the onions have that perfect sharp bite, and the cheese is always piled high enough to hide the steam.
- The Coney: A specially made hot dog, a swipe of mustard, a splash of chili, and a handful of cheese. If you’re really hungry, you’re getting three of these.
- The "Inverted" Way: This isn't always on the printed menu, but the regulars know it. They put the cheese on the bottom so it melts into the hot spaghetti. It changes the whole texture.
It’s basically edible architecture. You don't stir it. You use your fork like a shovel and take vertical swipes. If you stir it, the regulars will judge you. Hard.
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Beyond the Chili: The Double Deckers and Breakfast
Why do people forget about the sandwiches? Honestly, it’s a tragedy. The Camp Washington Chili menu features some of the best double deckers in the city. I’m talking about three slices of toasted bread, thick-cut deli meats, and enough mayo to make a cardiologist weep. The "Ho-Made" chicken salad is a specific local favorite. It’s chunky, it’s simple, and it feels like something your grandma would make if she had a professional flat-top grill.
And then there's breakfast. Since they used to be open 24 hours (though hours have shifted slightly in recent years, so always check before you head over at 3:00 AM), the breakfast menu is a staple. You can get "Goetta" here. For those not from around here, goetta is a German-inspired mixture of ground meat, pin-head oats, and spices. It’s fried until it’s crispy on the outside and soft on the inside. Camp Washington serves theirs with eggs and hash browns, and if you haven't tried it, you haven't truly experienced Cincinnati.
What Most People Get Wrong About the Secret Recipe
Everyone wants to know what’s in the sauce. Chocolate? Cinnamon? Nutmeg?
The Papakirk family, who has owned the place for generations, isn't talking. But if you taste closely, you’ll notice the lack of grease. Unlike some other parlors where a pool of orange oil sits at the bottom of your plate, Camp Washington is remarkably lean. They skim the fat off the top throughout the day. This makes the spices pop more. It’s not "spicy" in the sense of hot peppers, but it’s "spiced." There’s a warmth to it that feels like a hug in a bowl.
Maria Papakirk and the late Johnny Johnson (the legendary owner who was a fixture at the counter for decades) always emphasized quality over speed, even though the food comes out in about four minutes. They use fresh, never frozen beef. That matters. When you're eating something that's basically a liquid meat sauce, the quality of the protein is everything.
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The 513 Burger and Local Favorites
If you're not in the mood for noodles, look at the burger section. The "513 Burger" is a nod to the local area code, and it’s a beast. They also do a "Chili Burger" which is exactly what it sounds like—a messy, glorious disaster of a meal that requires about fourteen napkins.
You’ve also got the side items. The fries are standard crinkle-cut, but when you top them with chili and cheese, they become something else entirely. It’s the ultimate comfort food.
- Chili Cheese Fries: Get them with onions. Trust me.
- Greek Salad: A nod to the family’s heritage. It’s surprisingly fresh and a good way to pretend you’re eating something healthy alongside your 5-Way.
- The Bean Salad: A weird Cincinnati staple that some people love and others find baffling. It’s cold, sweet, and tangy.
The Cultural Impact of a Corner Chili Parlor
Camp Washington isn't just a restaurant; it’s a landmark. It sits in a neighborhood that has seen better days and is now seeing a bit of a resurgence. The building itself is a beautiful piece of Post-Modern architecture with neon lights that glow like a beacon for hungry travelers on I-75.
It won a James Beard Award in the "America's Classics" category. That’s a huge deal. It means the culinary world recognizes that this isn't just fast food—it's a specific, preserved piece of American culture. When you sit at the counter, you might see a construction worker sitting next to a lawyer, both of them face-down in a pile of cheese. It’s the great equalizer.
The service is also part of the menu experience. The servers have been there for years. They know the regulars. They know if you want "dry" chili (less sauce) or "juicy" (more sauce). They won't coddle you, but they'll make sure you're fed.
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How to Order Like a Pro
If you want to blend in, don't spend ten minutes staring at the wall-mounted menu. Know what you want before you sit down.
- Want a 3-Way? Just say "3-Way."
- Want a drink? They have local favorites like Barq's Red Creme Soda. It’s bright red and tastes like liquid bubblegum, and for some reason, it pairs perfectly with the salty chili.
- Save room for pie. They have a rotating selection of slices, usually kept in a glass display case. The chocolate cream is usually a winner.
Most people don't realize that you can also buy the chili by the quart. People literally fly across the country, stop at Camp Washington, and buy frozen quarts to take home in their carry-on luggage. It’s that serious.
Making the Most of Your Visit
Don’t just go for lunch. The vibe changes throughout the day. Morning is full of older locals drinking coffee and eating goetta. Lunch is a madhouse of city workers and travelers. Late night (when they're open) is when the real characters come out.
The prices are still incredibly reasonable. In an era where a burger combo at a fast-food chain can run you $15, you can still get a massive meal at Camp Washington for a fraction of that. It’s one of the last places where the value actually matches the quality.
If it's your first time, go for the 5-Way. It’s the full experience. If you’ve been there a dozen times, try the double decker ham and cheese or the vegetable soup. The soup is low-key one of the best things they make, especially in the winter.
Actionable Tips for Your Camp Washington Trip
- Check the hours before you go: They are traditionally closed on Sundays to give the staff a break, a rare move in the restaurant world but one that speaks to their old-school values.
- Parking can be tricky: There is a small lot, but it fills up fast. You might have to hunt for a spot on the street.
- Bring an appetite: The portions are deceptive. That mound of cheese hides a lot of pasta.
- Grab a souvenir: They usually have t-shirts or hats. Wearing a Camp Washington Chili shirt is basically a secret handshake in the Midwest.
- Try the crackers: Every table has bowls of oyster crackers. The "pro move" is to poke a hole in the cracker and drop a dash of hot sauce inside before eating it as an appetizer while you wait for your 3-Way.
The Camp Washington Chili menu is a piece of living history. It’s not trying to be trendy. It’s not trying to be "fusion." It’s just good, honest food that has stood the test of time in a city that takes its chili way too seriously. Whether you’re a local or just passing through on your way down I-75, it’s a mandatory stop. Pull up a stool, grab a fork, and get ready for a mountain of cheese. It’s basically a rite of passage.
To get the most out of the experience, try visiting during an "off-peak" hour like 2:00 PM or 4:00 PM. You'll get to chat with the staff, soak in the 1950s-style diner atmosphere, and truly appreciate why this place has outlasted almost every other restaurant in the neighborhood.