For Red Chili sauce, the traditional way to make it was to take a bunch of red chili pods, put 'em in a blender with water (or crush them up by hand) and blend real good then cook for quite a while, usually till it thickens up to your individual taste. That's too much work, so I use a canned product called "Red Chili Sauce-salsa de chili colorado" by Las Palmas, it pretty much comes out as above, only without the seeds.
Anyway, I use diced pork again, and onions, fry them up as with the green chili and add the canned red chili and spices. I learned from the native New Mexicans that oregano is a "must" for chili. They pick it wild, dry it and then grind it up for use, I buy a bottle of ground oregano, the easy way out. Then, depending on how hot you want it, I'll add some "six pepper" blend or a salsa mix that heats it up, sometimes both if I want to give my belly a real beating.
If you want "chili and beans" add beans, if not, use it as a salsa or covering for about anything you feel like, from eggs to enchiladas.

McLintock