Four-Bean Taco Chili

2 pounds ground beef
3 cups tomato juice
1 (16 ounce) jar salsa
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 (1.25 ounce) package taco seasoning

Directions

In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.