In a large pot over medium/high heat, add the ground beef, break it up with a spoon, and stir until it's completely browned. This may take about 10 minutes. Using a slotted spoon, transfer the ground meat to a separate bowl, leaving the drippings behind in the pan. Add the butter to the browned beef pan and then the chopped onion. Saute until the onions are translucent and then add the garlic. Keep cooking until the onions start to develop a slightly brown color.

Return the ground meat to the pan, stir to combine, and then add the seasonings. Cook for an additional 5 minutes, or until the spices darken in color slightly. Add the tomato puree and water, stir to combine, and let simmer over medium heat for 10 minutes, or until some of the water has evaporated off.

While the beef cooks, cover the potatoes in water and bring to a simmer. Simmer for 20 minutes, or until they're easily pierced with a fork. Once soft, drain and add the rest of the ingredients. Using either a potato masher or a hand mixer, mix the potatoes until soft and fluffy.

Spoon the potatoes into a large casserole dish. Pour the chili over top and then bake at 350 for 15 minutes.

Serve in bowls and garnish as you like!