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Start by chopping the spring onion, the garlic, and the tomatoes.
Sauté the onions and garlic in a drizzle of olive oil and add the chili.
Once the smell fills the kitchen, add the beef chunks and brown the beef for about 5 to 6 minutes.
Add all the seasonings with the tomato purée and the chopped tomatoes and stir them for another five minutes then add the 4 cups of water.
Once the pot bubbles drop the heat to medium low cover and let it cook for about an hour and a half the meat is soft.
Add the meat to a skillet and shred it with a fork. Give the meat, a hefty pinch of salt and a cup of the sauce.
Stir it very gently, and once it starts to bubble top it with the creamy sahawuq helba.
Serve it with some bread and enjoy.