Heat oil in medium saucepan over medium heat until shimmering. Add onion, bell pepper, garlic, cumin, paprika, ginger, coriander, oregano, 1/4 teaspoon salt, and cayenne. Cook, stirring often, until vegetables begin to soften and spices are fragrant, 3 to 5 minutes.
Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink and just beginning to brown, 3 to 5 minutes. Stir in tomatoes and their juice, tomato sauce, chickpeas, and figs and bring to simmer. Cover, reduce heat to medium-low, and simmer, stirring occasionally, for 45 minutes.
Uncover and continue to simmer, stirring occasionally, until beef is tender and chili is slightly thickened, about 15 minutes. (If chili begins to stick to bottom of pot, stir in ¼ cup water.) Stir in lemon zest and juice. Season with salt and pepper to taste. Serve, passing lemon, sour cream, and cilantro separately.