Heat olive oil in a large skillet over medium heat.
Add ground beef or chorizo and cook until browned, breaking it up as it cooks.
Stir in onion, garlic, and bell pepper; sauté for 3-4 minutes until softened.
Add cumin, smoked paprika, chili powder, salt, and black pepper; cook for 1 minute to toast the spices.
Pour in diced tomatoes, tomato sauce, beans, and broth; stir well.
Simmer for 10-15 minutes, stirring occasionally, until thickened.
In a separate pan, heat butter or oil over medium heat.
Crack eggs into the pan and cook to your desired doneness (fried, scrambled, or poached).
Season eggs with salt and pepper.
Spoon chili onto plates or over toast/tortillas.
Top with cooked eggs.
Sprinkle with shredded cheese, fresh cilantro, and jalapeños (if using).
Serve with avocado slices, hot sauce, or sour cream if desired.