[CobsterLock]

Thank you! I'll have to try this. weird that it uses a less chili powder than I usually use in my meat chili (roughly 3 tbs for 2lbs of meat and a can of beans). Maybe I'm just used to a ton more spice. I could have been amping it up after going away from red meat

[ENIanDEM]

That could be because the chili molecule has polarity and clumps together in fatty environments, like meat sauces and yoghurt. Conversely it gets dispersed by water. That recipe probably has a bit less fat than what your usual meaty one has, so less chili goes further :)

[pezezin]

It's actually the other way around: capsaicin is non-polar, that's why it is hydrophobic but soluble in oil and fat.