Of all people...

So, most of you know I am NOT Molly Homemaker like my impressive friend Amy :) (Wow! That took me forever to figure out how to do. I did everything wrong including accidentally posting my one sentence.) However, I desire to cook dinner every night. I'm just not good at it, and I'm scared of the unknown. For instance, if I don't know what something is that a recipe calls for, I skip over the recipe even if it makes my mouth water.
So, I met Dave when he was living in Dayton, OH. We would talk on the phone at night and often he'd be "making supper". Our conversation would always go like this: Mari - "What are you having for supper?" Dave - " Chili." (chili that comes in a can, that is)
I thought he ate chili because he was a bachelor and that's what bachelor's did. Come to find out, he just loves it that much. We have overstock of it and own stock in Hormel. Our microwave broke once and my dad came to fix it on the spot because he knew that was the only way Dave got anything to eat. In the 7 years that we've been married (well, 6 years and 50 weeks), I've not ONCE made homemade chili. Until now...
I found a recipe in a cookbook a dear lady from church gave to me last winter because she knew I needed a little help in the kitchen and figured this easy cookbook could become my friend. She was right. I've found many things in here that I've tried and liked, and they are easy.
So, I found a chili recipe that I tried and Dave really liked. Even I tried it (after scooping it into my bowl and then standing over the garbage disposal picking out every last bean), and I liked it as well. So, I'm sharing the recipe with you if you are so interested.

Slow-Cooked Chili

2 lbs ground beef
2 (16 oz) cans kidney beans, rinsed and drained (I used dark. I have no idea what the difference is between dark and light so I'm sharing with you in case there is a difference and you know what it is. If you are privy to this information, feel free to pass along to yours truly)
2 (14.5 oz) diced tomoatos undrained
1 (8 oz) can tomato sauce
2 medium onions, chopped (I only used one because I thought 2 seemed like waaaay too much. I was wrong)
1 green pepper, chopped
2 garlic cloves, minced (I didn't use garlic because I have no idea anything about garlic cloves. I used garlic flavored diced tomatos instead. if you can shed some light on garlic please feel free. I have 3 garlic what I think are cloves in my fridge and I even bought a garlic press but I have NO CLUE what to do next. Is the whole entire thing a clove or just one part of it? Blame my mother)
2 T chili powder
2 tsp salt (optional; I used it)
2 tsp pepper
Shredded cheddar cheese, optional

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slower cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

*Dave dove into it after 8 hours and said it was done