Ok, just to make sure I'm reading this right ...
... you're proposing BOILING the meat in the sauce?
( Wet-chinned bag shanker Cannot parse Wogan, Fri 29 Jun 2012, 14:14, 2 replies)

That's how I read it, too.
Sounds vile.
I used to make superb chilli but, since toning it down a bit to make it palatable to children, I find I've rather lost the knack.
( monster munch person, man, woman... camera... TV?, Fri 29 Jun 2012, 14:33, closed)

yes the meat is cooked through in the liquid you've made, I dont like the meat fried or browned what so ever, when you put it like that 'boiled' it does sound vile. I find doing it like this, the meat absorbs the flavours. Oh I forgot as I dont always add, a stock cube crumbled in can be nice.
(feedingtimeatthezoo day 1 of his bikini diet started, Fri 29 Jun 2012, 14:36, closed)

Boiled until it is a grey, tasteless mush?
Chilli con carne a la Inglese, if you like your language as mangled as your cooking.
( monster munch person, man, woman... camera... TV?, Fri 29 Jun 2012, 14:49, closed)

at no stage is it boiled, its heated through... it really really is good! It is fresh, not a grey gloop in any fashion!
(feedingtimeatthezoo day 1 of his bikini diet started, Fri 29 Jun 2012, 15:35, closed)

I'll stick to properly cooked mince, thanks.
I'm sure your chilli is lovely, but if there's one thing the internet likes to bicker about, it's the right way to make chilli! I'm keeping my recipe under wraps, for precisely this reason.
( monster munch person, man, woman... camera... TV?, Fri 29 Jun 2012, 20:23, closed)

???
Don't like browning your meat, eh?
(magic the cat will someone please think of the kittens, Fri 29 Jun 2012, 16:44, closed)