First Step: Prepare the Chili

1. Cook the Ground Meat: In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the ground beef (or turkey) and cook until browned, breaking it up into small pieces with a spoon. Drain any excess fat if necessary.
2. Add the Onions and Garlic: Once the meat is cooked, add the chopped onion and garlic to the pan. Cook for 3-4 minutes, stirring occasionally, until the onions are soft and translucent.
3. Add the Spices: Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Stir the spices into the meat and onion mixture, allowing them to bloom for about 1 minute. This will bring out their flavors and create a fragrant base for your chili.
4. Add the Tomatoes and Beans: Pour in the diced tomatoes, tomato paste, and beef broth. Stir to combine, ensuring the tomato paste dissolves into the mixture. Add the drained beans and stir to combine everything.
5. Simmer the Chili: Bring the chili to a gentle simmer over medium heat. Let it cook for 20-25 minutes, stirring occasionally, until the chili thickens to your desired consistency. Season with salt and pepper to taste. If the chili gets too thick, you can add a little more broth to loosen it.
6. Taste and Adjust Seasoning: Taste the chili and adjust the seasoning, adding more chili powder, salt, or pepper if needed. If you like your chili spicier, add some cayenne pepper or chopped jalapeños.

Second Step: Scramble the Eggs

1. Whisk the Eggs: Crack the eggs into a bowl and whisk them together with a pinch of salt and pepper. You can add a splash of milk or cream if you prefer fluffier eggs.
2. Cook the Eggs: In a non-stick skillet, heat the butter over medium-low heat until melted. Pour in the beaten eggs and cook, stirring gently and continuously with a spatula. Keep the heat low to avoid overcooking the eggs. Scramble the eggs until they’re just set, soft, and creamy. Remove from heat immediately to prevent further cooking.

Third Step: Assemble the Breakfast Chili and Eggs

1. Serve the Chili: Ladle a generous portion of the chili into bowls. The chili should be rich and saucy, with plenty of beans and meat.
2. Top with Scrambled Eggs: Spoon the soft scrambled eggs on top of the chili, creating a layer of creamy eggs to complement the spicy, savory chili.
3. Add Optional Toppings: Sprinkle with shredded cheese, a dollop of sour cream, and a few cilantro leaves for added flavor and a pop of color. If you like things extra spicy, add some sliced jalapeños or a drizzle of hot sauce.
4. Serve and Enjoy: Serve the breakfast chili and eggs hot, alongside corn tortillas or toast for extra crunch. This meal is hearty enough to stand alone, but the added sides provide a nice contrast to the richness of the chili and eggs.