Heat a large pot over medium-high heat and add the sausage. Break it into smaller pieces as it cooks, stirring until no traces of pink remain, approximately 3-4 minutes.

Remove the sausage from the pot and introduce the diced bacon. Cook until the bacon becomes crisp, then use a slotted spoon to transfer it to a paper towel-lined bowl. Retain about one tablespoon of the rendered fat in the pot, discarding the excess.

Lower the heat to medium and sauté the diced onion in the reserved fat. Cook for 3-4 minutes, stirring occasionally, until the onions turn translucent and aromatic.

Return the sausage and bacon to the pot, then add the beef broth, tomato sauce, diced tomatoes with green chiles, chili beans, kidney beans, chili powder, oregano, cumin, coriander, salt, and pepper. Stir thoroughly to blend all ingredients.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow the chili to simmer gently for approximately 30 minutes to develop its flavors.

When the chili is ready for serving, carefully crack the eggs into the pot. Cover and let cook for 3-4 minutes, or until the egg whites are fully set while the yolks reach your preferred consistency.

Serve hot, accompanied by your choice of toppings, and enjoy this hearty and flavorful meal.