Heat olive oil in a large stockpot over medium-high heat. Sauté ground beef, onion and garlic with a pinch of salt and pepper for 10-12 minutes, until browned, breaking up meat as you stir. Add bell peppers, corn, and hot peppers. Continue to cook over medium heat, until peppers are tender, about 5 minutes, stirring occasionally.
Add the remaining ingredients, and gently bring to a boil. Reduce heat to low, and simmer for 2-3 hours, then turn off heat, and allow to cool before refrigerating.
Reheat when ready to eat. Serve with grated cheese, chopped onions, corn bread, tortilla chips, or whatever accompaniments turn you on.