At what stage should i add browned meat into chili

I seen a couple of posts tackle similar questions, but none of them answered exactly what I'm asking. What I'm curious about is at what stage of the cooking process should I incorporate the browned meat into the chili. For the record I am attempting to make a 3 bean chili with dried beans, so expecting 1 - 2 hours of cooking.

I heard that adding the meat too early would result in it being mushy (similar to a hotdog chili) but I want the meat to maintain it's chewiness by the end of the process. Should the meat be added twoards the middle or closer to the end of the cooking process?

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