Step 1

In a large pot, heat the olive oil over medium heat to shimmering but not smoking. Add the diced onion and red bell pepper and stir to coat. Season with 1 teaspoon of the salt.

Step 2

Cook the onion and pepper, stirring occasionally, until soft but not browned. Add the ground beef or lamb and stir, breaking the meat up into small bits. Season with the 7 Spice or the other spice alternates, chili powder, and garlic powder. Stir well to combine and cook until the meat is lightly browned all over.

Step 3

Add the beef broth, tomato puree, and pomegranate molasses and stir to combine. Add the chickpeas and kidney beans and stir to combine. Nestle the bay leaf into the chili. Increase the heat to medium high and bring to a boil.

Step 4

Cover the pot, reduce the heat to medium low, and simmer for about 2 hours. Serve immediately, or to serve within a few days, cool the pot off and refrigerate, reheating on medium heat and adding more beef broth to loosen the mixture.

Step 5

Ladle the chili into warmed bowls, then top each bowl with a dollop of labneh and a pinch of fresh mint.