Heat oil in the skillet under medium heat and add onion, bell pepper, garlic, chili powder, cumin, red pepper flakes, oregano, cayenne, salt and pepper. Stir continually until the vegetables are soft, 10-12 minutes. Increase heat to medium high and add ground beef, stirring and breaking up with your spatula or wooden spoon until the meat is no longer pink. Stir in kidney beans, tomatoes, tomato paste and wine or water, and bring to a boil. Turn heat down so chili is just simmering gently, cover and continue cooking for about 1 hour, stirring every so often. You can serve hot at this point with the garnish, or store in the fridge and reheat later. This is a winner!