History

The original Camp Washington Chili

How did we get our name?

Camp Washington Chili could not have been located in a more appropriate neighborhood, with its significance during the Mexican-American War and its being home to Cincinnati’s Stockyards.

Camp Washington Chili was named after this historic neighborhood where it is still located today. In 1846 the United States went to war with Mexico and the plains north of Cincinnati served as a camp for Ohio regiments. The central location of this Mill Creek Valley was an ideal mustering ground for soldiers and for herding cattle.  The Cincinnati Horse & Mule Exchange was also located in this area, which was a supplier of horses to the U.S. government from the late 1800s until the end of World War I. Eventually this bustling and prosperous area was named Camp Washington. Camp Washington was annexed into Cincinnati in 1870.

During the Civil War, Cincinnati was nicknamed “Porkopolis” due to the growing number of stockyards and slaughterhouses in its city. It was the neighborhood of Camp Washington that served as the hub of this industry. These slaughterhouses introduced innovative mass-production techniques to the meat packing business. To this day, Cincinnati is still called Porkopolis. Camp Washington Chili proudly serves more than 1,000 cheese coneys a day from meat that is still packed from a a local slaughterhouse.

Yes…24-hours a day, six days a week

Camp Washington Chili has been honored to serve first-time and not-so-first-time customers — some of whom were around when Camp Washington Chili first opened its doors in 1940. Then, there are the employees who strive daily to serve this award-winning tradition to each customer, from grinding the government-inspected beef every day to working the counter and ladles 24 hours around the clock.

Johnny Johnson, the patriarch of the Camp Washington Chili family, has been a constant part of that routine since 1951 when he immigrated to the United States from Greece and began working at Camp Washington Chili. Johnny hasn’t worked anywhere else since the day he arrived — a testament to his lifetime commitment to “chili-making.” The dedication of Johnny and his wife Antigone has earned Camp Washington Chili an important place in Cincinnati’s famed chili history. Over the years, Camp Washington Chili has distinguished itself as a true Cincinnati classic. And, although the original parlor was razed to make way for street widening, its timeless appeal and commitment to quality are still the cornerstone of the new parlor. But don’t just take our word for it. Sit back and enjoy a truly unique Cincinnati tradition. And, with each bite, take in not only the rich chili taste but the even richer tradition behind it.

A Cincinnati Tradition for 75 Years

It all starts with quality food and quality service. Our entire team strives daily to serve this award-winning tradition to each of you, whether it’s grinding the government-inspected beef, preparing your food to order, or working the counter and ladles 24 hours around the clock — like clockwork — six days a week. And Johnny Johnson, the patriarch of the Camp Washington Chili family, has been a constant part of that routine since 1951 when he immigrated to the United States from Greece and began working at Camp Washington Chili. Johnny hasn’t worked anywhere else since the day he arrived — a testament to his lifetime commitment to “chili-making.” The dedication of Johnny, his wife Antigone, and their family has earned Camp Washington Chili an important place in Cincinnati’s famed chili history.

And you, our  guests, have earned a very important place in our hearts. Whether this is your first visit ever or your first of many visits for the week, you are the reason we are passionate about what we do.

More images of Camp Washington Chili: