In a large cast iron pot set over medium heat, add beef. Sauté, continuing to break up in to small pieces until mostly cooked through. Remove with spoon to bowl.

If beef didn't render much grease, add small amount of olive oil to pot. Add pepper, onion, and garlic to pot. Add chili powder, sugar, and salt and pepper, stirring to combine. Allow to sauté for about 5 minutes, until fragrant and vegetables slightly softened.

If continuing o cook in cast iron pot on stove top, return beef to pot. Open corn, beans, and tomatoes. Drain and rinse corn. Add all canned items to pot, stirring to combine. (You can also add all these ingredients to your slow cooker and cook on low for up to 6 hours, or high for 2-3 hours. )

Allow to simmer over medium heat for at least 40 minutes. If you have extra time, allow to cook for 90 minutes (even more, if you like!), on low heat.

When ready to enjoy, service with sour cream (or greek yogurt), avocado, cilantro, lime slices, shredded cheese, and pickled or fresh jalapeño. Crackers or cornbread also makes a delicious accompaniment!