Camp Washington Chili

Camp Washington Chili Restaurant Review:

Greek-style chili is to Cincinnati roughly what the cheesesteak is to Philadelphia: a source of nostalgia for those who grew up eating it, as well as a traditional 2 a.m. après-carousing chow-down. Those unfamiliar with Cincinnati chili may be surprised to find that it is more like a hamburger pasta sauce than, say, chili you'd find in Texas, and flavored with warm, aromatic spices and a hint of cinnamon. The Queen City has more than 180 chili parlors, and locals use a lingo in ordering. You'll hear requests for three-ways, four-ways or five-ways. The number indicates the presence or absence of elements, such as spaghetti (always on the bottom), chili and a big mound of shredded cheese (3-way), onions (4-way) and beans (5-way). Oyster crackers on the side are a given. The menu also includes a standard ham and turkey double-decker or eggs any way you like. Camp Washington Chili has a stainless-steel counter and has been open 'round the clock (except for Sundays) since 1940. True fans of the place bring out-of-town guests here for breakfast, not for the chili, but for the mom-and-pop-style service and basic bacon and eggs with buttered toast and jelly.