This calls for experiment. It might also help to bloom your spices first.
However, the part about adding the cooked and seared meat to the chili just to warm it before serving still holds. I imagine it like cooked shrimp dishes where you do the same, to avoid overcooking and toughening the shrimp.
My own unusual experience was in using Sous-Vide for cooking a large amount of stew beef, that wasn’t then seared, and using it in recipes where before I had pressure cooked or browned it, specifically beef goulash, Stroganoff and bœuf Bourguignon.
It is true that restaurant cut steaks are actually less flavorful than are the cheaper cuts, that really shine with Sous-Vide.
And now that I’m thinking about it, I wonder how the exotic spice blends would work with Sous-Vide:
Adobo
Argentinian Chimichurri
Berbere
Indonesian Bumbu
Chipotle Seasoning
(various) citrus peppers
Greek Seasoning
etc.
Well my wife and I tried with some chili grind venison. Sous vide the meet 24 hours with chili powder and cumin. After cooling the broth below 130 we added the meat. It was good, but different. Medium rare chili is not the norm: the meat was very tender and took the chili powder well, but resulted in an unusual texture for the finished product.