You need to define what you mean by chili sauce--is this a hot paste made mostly of chilis, or a sweet, almost like ketchup, tomato-ey sauce for sandwhiches?
The Ball Blue Book has the ketchup-y recipe, and I will type it out for you, if that is what you want. (I use that recipe for a sweet/hot salsa, leaving out the cinnamon and cloves and adding more chilis.)
I just haven't been the same
since that house fell on my sister.