Set oven rack to the middle of your oven. Preheat to 325°F (163°C).
Heat bacon in a dutch oven over medium heat. Cook until the bacon has released most of its fat, about 10 minutes, stirring occasionally to prevent burning. Add shallots and cook until gently browned.
Turn heat up to medium-high and add turkey to Dutch oven. Cook until the ground meat is well browned. Add kidney beans and cook for 3 minutes, stirring constantly. Add salt, pepper, chili powder, chili flakes, oregano, cumin, and cinnamon. Stir well. Add in tomatoes, stock, bay leaf, and bell pepper, stirring well to mix together. Slide the Dutch oven into the oven and cook for 2 to 3 hours, uncovered, until the chili has thickened.
Remove the chili from the oven and stir in red wine vinegar. Stir well and add more vinegar, salt, and pepper to taste. Serve hot with a dollop of sour cream.