Heat oil in a heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes.
Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with the back of a spoon.
Stir in chili powder, red pepper flakes, bay leaves, cocoa powder, salt, black pepper, brown sugar, and cinnamon. Add tomatoes with their juices, breaking up with the back of a spoon. Mix in stock or beer, hot sauce, and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Pass red onion, cilantro, sour cream and corn bread separately.