In large saucepot, heat oil over medium heat. Add bell peppers and onion, and cook 5 minutes or until vegetables begin to soften, stirring frequently. Stir in garlic, chili powder, cumin and oregano, and cook 1 minute.
Increase heat to medium-high. Add beef and cook 8 to 10 minutes or until browned, breaking up meat with side of wooden spoon. Stir in tomato paste and cook 1 minute. Stir in chiles, salsa and water, and heat to simmering. Reduce heat to medium-low. Cover and cook 10 minutes, stirring occasionally. Stir in beans and salt. Cook 5 minutes. Serve chili topped with green onions, tomatoes and/or cilantro, if desired. Makes about 10 cups.