Step 1: In a large bowl, whisk the eggs, then whisk in the half-and-half, the 1 teaspoon salt and pepper.
Step 2: In an electric skillet set at 325°F, warm the canola oil.
Step 3: Add the onion, season with salt and pepper and cook, stirring, for about 5 minutes.
Step 4: Pour in the egg mixture and stir, making large curds, until the eggs are almost cooked through, 5 to 7 minutes.
Step 5: Sprinkle with the cheese and stir until melted.
Step 6: Divide the scrambled eggs among 6 plates. Top each with 3/4 cup of the beef and bean chili and serve immediately.
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