In a large, heavy pot, heat the olive oil and sauté the garlic, onion and peppers until slightly soft. Add the beef or pork and sauté until fully cooked. Add the spices, honey and oregano and stir until they start to stick to the bottom of the pot. Add the mead and stir, cooking until the mead reduces slightly. Add the canned tomatoes and canned corn, including the liquid. Reduce the heat to low and simmer for 2 hours. Serve in bowls topped with the optional ingredients.