In a large saucepan, heat oil over medium-high heat; add in ginger and garlic. Cook beef for 6 to 8 minutes or until browned and water has been evaporated.
Reduce heat to medium; and in diced onion, celery, diced tomatoes, and their juices and red peppers.
Cook until veggies are soft about 7 minutes and then add salt, cumin, Tabasco and Worcestershire sauce, and tomato paste, cook for 5 minutes and add the stock.
Bring to a boil and stir often. Stir in the beans. Reduce heat and simmer uncovered for 20 minutes until sauce is thickened.