3-bean and steak chili

Ingredients

• MEAT
• 2 tablespoons olive oil
• 2 pounds chuck steak, lean, 1" cubes
• - salt and pepper to taste
• BEANS AND SUCH
• 2 tablespoons minced garlic
• 1 large white onion, coarse chopped
• 1/2 cup reposado (gold or aged) tequila
• 1 can 28 oz stewed tomato
• 2 cans 14.5 oz diced tomato
• 1 cup low sodium chicken broth
• 2 cans 4.5 oz chopped green chilies
• 1 jar 14 oz salsa verde
• 1 can 15.5 oz dark kidney beans
• 1 can 15.5 oz pinto beans
• 1 can 15.5 oz black beans
• 1 bunch fresh cilantro-chopped to 1/2 cup or so
• 5 dashes hot sauce
• 2 tablespoons adobo with chopped chipotle
• SPICE MIXTURE
• 1 tablespoon (to taste) chipotle chili powder-adds smokiness
• 1 tablespoon (to taste) ancho chili powder-adds sweet heat
• 1 tablespoon (to taste) mexican chili powder-adds heat
• 1 teaspoon cayenne pepper
• 2 tablespoons dried cilantro
• 2 tablespoons dried oregano (mexican is prefered)
• 1 tablespoon adobo powder
• 2 tablespoons ground cumin
• CUMIN CREMA
• 2 cups low-fat sour cream
• 1 tablespoon cumin
• SERVICE
• - whole wheat tortillas
• - fresh cilantro-chopped
• - monterey jack cheese, shedded
• - dollop of the crema