Prepare all ingredients as listed.

Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Add onion, garlic, jalapeño, and red bell pepper to the skillet and sauté until softened. Stir in paprika, cumin, salt, and chili powder, and cook for about 1 minute until fragrant.

Transfer the beef mixture to a slow cooker. Add kidney beans, crushed tomatoes, zucchini, corn, and beef broth. Stir to combine. Cover and cook on low for 7–8 hours or high for 3–4 hours, until thick and flavorful.

Fry the eggs: Heat olive oil in a nonstick skillet over medium heat. Crack in the eggs and fry for 2–3 minutes for runny yolks, or longer if preferred. Season with a pinch of salt and pepper.

Make the spritzer: Combine all ingredients together. Serve over ice if preferred.

Serve the chili topped with fried eggs and cheese with cucumber mint spritzer.