Andrew Knowlton of Bon Appétit names Camp Washington Chili as one of The Best 10 Chili Spots in the US.
Jane & Michael Stern, friends of the public radio program “The Splendid Table” hosts of roadfood.com and co-authors of the book Roadfood say that “Camp Washington sets the standard for Cincinnati’s unique style of chili.”
Camp Washington Chili made the “Roadfood Honor Roll” because it is “a unique expression of something wonderful about American food and foodways.”
Mimi Sheraton, renowned food critic for The New York Times, Time Magazine, Condé Nast Traveler, Harpers Bazaar, and Vogue visited The Book Club @ 91.7 on WVXU to talk about her book 1000 Foods to Eat Before You Die. While she was there she had some nice things to say about Cincinnati and Camp Washington Chili.
An excerpt from The Book Club @ 91.7 courtesy of 91.7 WVXU
Buddy “Cake Boss” Valastro visited the gang at Camp Washington Chili to sample the tastes of the Queen City.
Camp Washington Chili’s Maria Papakirk visited the Steve Harvey Show for the ‘Great American Food Fight.’
What makes an urban legend? A dish so unforgettable it becomes just as famous as its birthplace — and nationalgeographic.com believes that Cincinnati has made their brand of chili as iconic as the Hot Bown or Pasta Bolognese.
Adam Richman and the Man vs. Food crew visited CWC.
On Friday, June 13th, 2014 contestants battled to eat as many delicious Camp Washington Chili cheese coneys in three minutes. Congrats to our 2014 Champions: Sean Mulcahey ate 10 coneys in 3min and Porter Bausch ate a pint of spaghetti in 2min and 46sec!
Hillary Dixler of Eater.com has written an article, “How Camp Washington’s Chili-Topped Spaghetti Became Cincinnati Legend” whcih includes a handy diagram of the 3-Way for the unfamiliar.