True, the first one was in Newport, but how long has there been a Dixie Chilli in Erlanger?

Still is.

I have nothing but love for all 3.

Not me, Skyline is horrible. :puke:

Not me, Skyline is horrible. :puke:

 

Got that right. Dixie is my favorite and I dont mind gold star I'll eat there if I want that and Im not near a Dixie. Actually had it last night because of the 99 cent coney night.

 

Heard a lot about this Camp Washington Chili but Ive never been to it.

Camp Washington is very good; I also like Dixie a lot. Gold Star and Skyline doesn't come close to comparing to either for me.

I honestly like Camp Washington better than Skyline, Gold Star and Empress. I think it's a little bit meatier and I just think it's got the formula really perfected. That, and they certainly don't skimp on the chili on their coneys. I haven't had Dixie in years, honestly, but it was always my favorite of the "chain" restaurants.

 

Cretan's in Carthage, Price Hill Chili, Pleasant Ridge Chili, Blue Ash Chili, and Areti's in Mt. Auburn are some of the other "stand alone" restaurants that I've been to. All of them are certainly good enough to give a shot if you're in the area.

 

:thumb:

 

Thanks for the info. Some stuff there I can sink my teeth in to, so to speak.

 

I've heard good things about Price Hill Chili and Blue Ash Chili. I'll have to give some of the above a try.

Voice of Reason Dixie Chili has been in erlanger since the 50's just a few year's ago they had an anniversary the original Dixie Chili was on corner of Dixie Highway and Bartlett Avenue now a parking lot for Erlanger Cyclery. I can remember when a coney was 15 cents and a cheese coney was 18 cents. JD

Never been to Camp Washington Chili, mostly because even when I'm at UC, I can't make myself stop in Camp Washington. Not the best part of the world as we know it, ya know what I mean?

 

How much, if any, better is it than other chili places in town?

 

I love chili, and certainly do my part to keep Skyline, Dixie, and Gold Star all thriving in the Cincy area.

 

Me too; just not the hot dog sauce they call chili around here. I can eat it, as long as there's plenty of cheese, onions, beans and spaghetti to cover/thicken it up.

 

The other night I ate a couple of bowls of chili that had ground deer meat as the base. That was some good stuff.

Dixie Chili is my favorite by far.

 

Mine too. As a kid I would go with my dad to his bowling league at Bellwood Lanes. We would hit the Monmouth Street Dixie Chili on the drive back to Peaselburg. Better than Christmas.

It's all about the Dixie Chili for me. I usually pick up a 6-pack at Monmouth whenever I visit GT and the Mrs.

Me too; just not the hot dog sauce they call chili around here. I can eat it, as long as there's plenty of cheese, onions, beans and spaghetti to cover/thicken it up.

 

The other night I ate a couple of bowls of chili that had ground deer meat as the base. That was some good stuff.

 

Fair enough. I actually really like Cincy style chili, but I was raised on the stuff. I've had chili with deer meat, and it was okay, but I think it's more about the spices etc., than just the meat. Seasonsed correctly, I know I'd like it. If not Cincy style chili, then the more spicy the better for me. Nothing that tastes too much like tomatos.

:thumb:

 

Thanks for the info. Some stuff there I can sink my teeth in to, so to speak.

 

I've heard good things about Price Hill Chili and Blue Ash Chili. I'll have to give some of the above a try.

I go there about once a month for their Sunday breakfast, I am going to have to ask them about some chili if I go today.

 

I love food! and like to taste the differences in brands and styles. I enjoy Skyline, Gold Star, Empress, Dixie and Camp Washington, if they didn't taste good to a lot of people they wouldn't still be in business! Sort of like goetta, which I LOVE too.

Fair enough. I actually really like Cincy style chili, but I was raised on the stuff. I've had chili with deer meat, and it was okay, but I think it's more about the spices etc., than just the meat. Seasonsed correctly, I know I'd like it. If not Cincy style chili, then the more spicy the better for me. Nothing that tastes too much like tomatos.

 

And to be fair, that probably makes all the difference. I was raised on what I guess you would call southwest or Tex-Mex chili. Heavy on the chilis/chili powder and cumin. No chocolate or cinnamon.

 

Different strokes for different folks.:thumb:

For sure Dixie.....

 

One of my fondest memories as a kid was to stop by Jerry's Jug House in Newport for a couple of rounds of video games with my Dad:banana: and then a stop by the Chili Parlor for a couple of Coney's....

 

30 plus years ago and I can still remember as if it was yesterday....:cry:

For all of you "Neat" freaks out there. FYI, the Health Department visits the Newport Dixie chili daily and inspects the kitchen where they make and can all Dixie chili in house. No outsourcing.....

 

Something about it makes me feel a little bit better when I sit down at Dixie and eat. They always say a place is only as clean as it's kitchen. Well folks, we installed the new addition on the kitchen about 15 years ago and I couldn't believe how clean it really was. Also if you were lucky you could catch a glimpse of Spiros Sarakatsannis in his special mixing bib preparing the daily batch.....:banana:

For all of you "Neat" freaks out there. FYI, the Health Department visits the Newport Dixie chili daily and inspects the kitchen where they make and can all Dixie chili in house. No outsourcing.....

 

Something about it makes me feel a little bit better when I sit down at Dixie and eat. They always say a place is only as clean as it's kitchen. Well folks, we installed the new addition on the kitchen about 15 years ago and I couldn't believe how clean it really was. Also if you were lucky you could catch a glimpse of Spiros Sarakatsannis in his special mixing bib preparing the daily batch.....:banana:

 

Please tell me they're there every day because they love the chili:thumb: and not because they feel compelled to inspect the kitchen every 24 hours.:eek: