Family-owned for over 75 years, Camp Washington Chili is a Cincinnati favorite that was named one of the 20 Most Iconic Food Destinations Across America by Smithsonian Magazine. Cincinnati chili was invented by Greek immigrants and is very different than Texas-style chili, both in the spices and the presentation. A 'three-way' consists of chili served over spaghetti then topped with a generous mound of finely shredded cheddar cheese. Beans or chopped onions are added for a 'four-way'; both are added for a 'five-way.' Cincinnati chili can be found all over the city in local chains and independent restaurants. Camp Washington Chili serves theirs 24 hours a day, 6 days a week (closed Sundays). When the street was being widened several years ago, owner Johnny Johnson built a new building next to the old one and moved the casual, family-friendly eatery into the bright new space without missing a beat. They grind their own meat and make fresh chili daily with no preservatives. Their consistent quality and service resulted in the restaurant earning a James Beard American Regional Classic award.