In 3-quart saucepan, heat oil over medium-high heat. Add onion, red pepper, and garlic. Cook 3 to 5 minutes, or until vegetables soften.
Add beef, chili powder, cumin, and oregano; cook, breaking up meat, until it is no longer pink.
Stir in tomatoes, kidney beans, vinegar, and salt. Increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes.