Preheat a large frying pan and add the butter/olive oil. Once oil is hot, add the ground beef. Break apart the beef into small pieces, season generously with salt and fry until browned all over. Add the spices: chili powder, ground cumin, tarragon and smoked paprika. Cook for 1 minute, then remove the ground beef into a clean bowl.

Into the same pan, add the diced onion, pepper and garlic. Saute for 4 to 5 minutes until the onion is translucent and tender; set aside.

Meanwhile, heat the beef broth in a large soup pot. Add less broth for a thicker chili. Once the broth comes to a boil, add the ground beef, onion-pepper mixture, Worcestershire, Marsala cooking wine, tomato sauce and diced tomatoes. Bring the soup back up to a simmer and simmer for 15 to 20 minutes, allowing the flavors to develop.

Drain the canned beans first, then add to the soup. Season soup to taste with salt, then simmer for another 10 minutes.

When serving, top the soup with grated cheddar cheese, corn, diced avocado, diced green onion, sliced jalapeno or chili peppers and tortilla chips.