So I've decided to finally use my slow-cooker, and I am definitely going to make "traditional" chili ... but I was curious about putting some twists to chili in the future ... considering how popular fruit salsa is (like mango salsa), and since I've seen quick and easy recipes using salsa for chili, I was wondering ... do people ever make chili with fruit in it? I thought it would cross somebody's mind, but after some googling, I hardly came up with any results. Is that an absolutely absurd idea? I don't mind experimenting when it comes to quick dishes, but I don't think I'd want to risk it with slow-cooked chili.
Also, quick general question about cooking chili ... is there anything that I shouldn't add at the very beginning of slow cooking it? I know people say that spices might lose intensity and they do "dumps" throughout, but are there any other ingredients that should be saved until the end?