1-First, prep all ingredients by cooking 2 pounds of breakfast sausage and 6 ounces of diced bacon in a large pot over medium heat until browned, which takes about 10 minutes.

2-Next, add 1 cup of diced onion to the pot and sauté for another 5 minutes until it softens and releases its aroma.

3-Then, stir in 2 cups of beef broth, 1 (8-ounce) can of tomato sauce, and 1 (10-ounce) can of diced tomatoes and mild green chiles, along with 1 (15-ounce) can of chili beans and 1 (15-ounce) can of kidney beans, both drained and rinsed.

4-Add the seasonings: 2 tablespoons of chili powder, 2 teaspoons of dried oregano, 1 teaspoon each of ground cumin and ground coriander, and ½ teaspoon each of salt and ground black pepper. Let everything simmer for about 30 minutes to blend the flavors.

5-For the final touch, crack 4 large eggs directly into the simmering chili and cook for 3-4 minutes until the eggs reach your preferred doneness.

6-Serve hot, garnished with fresh cilantro and topped with options like shredded cheese, avocado, sour cream, or tortilla strips for extra flair.