Drain the tomatoes, reserving the juice. Combine the chile pepper, tomatoes, onions, and green
pepper in a food processor, and process until the vegetables are
minced but not pureed.
Heat the oil in a large, heavy saucepan or Dutch oven and saute the vegetables
and beef for 5 minutes over high heat.
Add the reserved tomato juice, water sugar, salt, cayenne,
ginger. Cover, reduce heat to low, and simmer for 2 hours. Stir
occasionally to keep from burning.
Meanwhile, soak the spinach in warm water for 15 minutes;
rinse thoroughly, separate, rinse again; shred coarsely, and set aside.
After 2 hours, add the spinach to the pot and cook over medium
for 30 minutes, until the water is gone and the spinach is cooked.
About half an hour before serving, prepare boiled rice.
Serve the beef with the hot cooked rice.
Calories per serving: 404
Fat per serving: 18.4