"Cincinnati’s native dish — an all-meat chili, thinner than a Tex-Mex version, with obvious notes of cinnamon and clove — can be confusing to outsiders. It’s typically served over spaghetti and topped with shredded cheddar for what’s called a three-way (or a four- or five-way, with the addition of onions and/or kidney beans). There are chili parlors across the city devoted to the dish, which traces its roots to Greek immigrants, including the ubiquitous Skyline. Among all the options, go for Camp Washington Chili, a second-generation family-run shop that’s been in the neighborhood of the same name for 80 years, where the chili is a bit thicker and spicier than at rival institutions. If chili isn’t your thing, the restaurant also serves up diner classics like omelets and double-decker sandwiches. If you’re in a hurry, the drive-thru operates 24 hours a day, Monday through Saturday." - Andy Brownfield
