In a large pot or or crockpot (at least 4 qt.) add the tomatoes, apple, onion, apple butter, and tomato sauce and put on medium - high heat (if you are using a pot on the stove and the pot boils, back the heat down)
Add the shaved dark chocolate (I used Ghirardelli Baking Chips)
Add the cumin, chili powder, salt and pepper & stir well
On a cookie sheet, roast the jalapeño, habanero, poblano and cubanelle peppers (lightly coated with olive oil and sprinkle with a little salt) at 400° F until charred and blistery (about 20 minutes)
When peppers are done, drop them into an ice water bath, and then peel them
Puree and strain the peppers (you will end up with quite a bit left over)
Add 4 teaspoon pepper puree to pot and continue cooking (reduce heat and let chili simmer as long as you want to let the flavors meld) - the roasted peppers were Louise's idea
Taste and season as necessary (you may end up wanting more cumin, chili powder and/or hot sauce, depending on your palate)
Serve with a garnish of crushed pistachios and crumbled Cotija cheese