Brown the ground beef in a large skillet over medium-high heat until fully cooked, breaking it into crumbles as it cooks.

Drain the excess fat from the beef.

Rinse the canned kidney beans in a colander under cold water.

Add the cooked beef, rinsed beans, diced tomatoes, tomato soup, V-8 vegetable juice, tomato paste, diced onion, ketchup, sugar, chili powder, and beef bouillon cubes to a large soup pot.

Stir well until the tomato paste and bouillon cubes are dissolved.

Reduce the heat to low and simmer, stirring occasionally.

Serve after 30 minutes or continue simmering longer for deeper flavor.

Alternatively, transfer the mixture to a crockpot and cook on low for several hours.