Because the fact that the meat is ground means there's nowhere for any water in it to hide, it's very common to find, shortly after it hits the hot pan, it's accumulating water and boiling. Stand by with a spoon and begin removing free water by tilting the pan and lifting the water out. You will note a rapid increase in the formation of a brown crust.
Anyway, for chili, I like much better the end product when the meat is cubed or at least very coursely ground ("chili grind"). I find that when the beef is cubed, it's easy to brown, and you get both the flavor from browning and the tenderness of beef more slowly cooked, since much of the cooking takes place in the partly complete chili. I think ground beef tends to cook too quickly, being completely cooked when it's browned and is not really tender, just gorund into small morsels.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen