Preparation

• Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion and garlic, sautéing until the onion becomes translucent, about 3 to 5 minutes.
• Add the ground beef to the skillet and cook, using a spatula to break it up into smaller pieces until browned and no longer pink, about 5 to 7 minutes.
• Sprinkle in the kosher salt and stir well, enhancing the flavor of the meat and onions.
• In your slow cooker, layer the sliced Yukon gold potatoes and carrots at the bottom.
• Pour the beef mixture over the vegetables in the slow cooker, ensuring it’s evenly distributed.
• Add the tomato paste, diced tomatoes with their juices, black-eyed peas, and corn into the slow cooker.
• Sprinkle in the Italian seasoning, smoked paprika, and chili powder. Gently stir everything to combine.
• If using cheese, reserve half a cup to sprinkle on later, then cover the slow cooker with a lid.
• Set it to cook on low for about 6 hours or on high for approximately 3 hours.