Reserve 125 ml of juice from the canned tomatoes and discard the rest of the juice. Combine the chilli, tomatoes, onions, and green pepper in a food processor, and process until the vegetables are finely chopped but not pureed.
Heat the oil in a large, cast-iron pan, and sauté the vegetables and beef for 5 minutes over a high heat. Add the reserved tomato juice, water sugar, salt, cayenne, and ginger. Cover, lower the heat and simmer for 2 hours. Stir occasionally to keep from burning. Meanwhile, soak the spinach in warm water for 15 minutes.
Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside. After 2 hours, add the spinach to the pan and cook over a medium heat for 30 minutes, until the water is gone and the spinach is cooked. Serve with boiled rice.