This stuff is getting mighty expensive and hard to find recently as it's starting to drop off the condiment radar as more and more grocers are evaluating the sales of their shelf space. Last bottle that I bought was $2.58 and is now packed in a downsized bottle that holds only 8 oz. despite it still showing 12 oz. on the label.
I've found some copycat recipes that fall short. The real condiment has a strong taste of Allspice to my taste, and has what appears to be unpeeled tomatos used in the puree as bits of skin and some seeds are found in the sauce, more like a ground tomato product.
I haven't priced the institutional cans recently to see if they have risen similarly. I've been told in the past that Chili sauce as known in the deep south is very regional and very misunderstood by folks outside of the south exepecting it to be a hot pepper based product and not a variant on Ketchup that's used primarly in recipes and bases for sauces and rarely in the sense of a condiment any more.
I was wondering if anyone has a tried and true recipe of this stuff.