[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.