Kirsten,

I just came back from Borders and bought a copy of "Joy of Cooking" to read during my trip. I found a Chilli Sauce in it that sounds like the one you are looking for. Here it is. Childhood memories are the sweetest! Hope you like it!
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Chili Sauce (from "Joy of Cooking" p. 70)
the difference between Tomato Ketchup and Chili Sauce is that the 1st is smooth and mild, the 2nd textureed and zesty. This recipe can be halved. Grind together in batches through the medium blade of a food mill or chop medium-fine in a food processor:

6 red bell peppers, coarsely chopped
6 large onions, coarsely chopped
Remove to a 6-quart nonreactive saucepan and stir in:
14 pound ripe tomatoes, peeled, seeded and chopped
3 cups cider vinegar
2cups packed light brown sugar
2 T. salt
2 T. dry mustard (optional)
1 T. ground black pepper
1 T. ground allspice
1 t. ground cloves
1 t. ground ginger
1 t. ground cinnamon
1 t. ground nutmeg
1 t. celery seeds

Stir to blend thoroughly, then bring to a boil over medium heat. Simmer, stirring often to prevent scorching, until as thick as desireed, about 3 hours. Taste and adjust the seasonings, especially the salt. Can while hot;or let cool, then cover and refrigerate for up to 1 month.