Begin by placing 4 strips of center-cut bacon in a large Dutch oven over medium heat. Sauté the bacon for about 6-8 minutes until it turns crispy and golden brown, then transfer to a paper towel-lined plate to drain, leaving the drippings in the pot.

In the same pot with the bacon fat, add 1 chopped white onion and 1 diced poblano pepper. Sauté for about 3 minutes until softened, then add 2 minced garlic cloves and cook for another minute until fragrant.

Add 1 pound of turkey breakfast sausage to the pot, breaking it apart. Sauté for about 5-7 minutes, stirring frequently until browned and cooked through.

Stir in 1 can of fire-roasted crushed tomatoes and 2 cups of beef broth, along with the bacon. Season with chili seasoning to taste; bring to a boil, then reduce heat to low, cover, and let simmer for 45-60 minutes.

While the chili simmers, heat a non-stick skillet over medium heat. Crack in 4 eggs, cooking sunny-side up for about 3-4 minutes.

Once the chili is done, ladle it into bowls. Top each serving with a pan-fried egg, and if desired, sprinkle with shredded cheddar cheese, diced avocado, and fresh pico de gallo.