In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high. Add the onion, season with salt and cook until softened, 3 to 5 minutes.
1/4 cup Olive oil, 1 ea Onion, chopped
Add the remaining 2 tablespoons oil, the farro and the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes.
1 cup Farro, 4 cloves Garlic, diced
Add the ground cumin and chili powder and stir until fragrant, 30 seconds to 1 minute.
1 Tbsp Cumin, 1 Tbsp Chili powder
Add the tomatoes, then add 20oz of water. Hold the beans back with a spoon and pour in the liquid from the cans. Season with salt, scrape up any browned bits on the bottom of the pot, bring to a simmer, then reduce heat and cook until the farro is tender but not still chewy, 25 to 35 minutes. Stir often and vigorously and scrape the bottom of the pot to keep the farro from sticking. If the mixture gets too thick, add water.
28 oz Crushed tomatoes
Stir in the beans and cook until warm and the chili has thickened, 3 to 5 minutes. Remove from heat and stir in the cilantro and vinegar. Taste and add salt until chili is rich and boldly spiced. Serve with more cilantro, and additional garnishes as you like.
30 oz Black beans, 1/2 cup Cilantro, chopped, 1 tsp Apple cider vinegar