Directions

1. Heat butter in a large Dutch oven over medium-high heat. Add half of the beef; cook and stir until browned. Drain fat. Remove cooked beef and set aside. Add remaining beef and onion; cook and stir until beef is browned and onion is tender. Drain fat. Return reserved beef to pan.
2. Stir in beans, tomatoes, chili powder, sugar and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Discard bay leaf. Season with salt and pepper to taste. Ladle chili into individual bowls; sprinkle with cheese. Top with sour cream, if desired, and serve warm.