Home-canned Chipotle Beef Taco Meat (also called Beef Barbacoa) is a convenient heat-and-serve meal in a jar the whole family will enjoy. This tested raw-pack canning recipe from Ball Canning is quick to assemble and pressure-can, turning an inexpensive cut of beef into tender, flavorful meals you can store on the pantry shelf.
Readers have quickly made this Ball Canning chipotle beef recipe a favorite. It uses beef brisket that becomes tender during pressure canning and gains bold, smoky heat from chipotles in adobo. With onions, garlic, and cilantro included, it’s more than meat in a jar — it’s a ready-to-heat meal.
We use this canned beef in tacos, burrito bowls, chili toppers, and even alongside eggs for a filling breakfast. To prepare, simply empty a jar into a skillet and cook on high until the liquid evaporates, about 5–10 minutes. The meat crisps slightly in its own drippings and pairs well with tortillas, rice, or salads.
Ingredients for Chipotle Beef Taco Meat
This straightforward, tested recipe follows Ball Canning guidance and the University of Alaska’s Hearty Soup protocol. The listed amounts make two quarts (or four pints), the minimum batch size for even heating in a pressure canner:
- 2 lbs (1 kg) beef brisket, trimmed and cut into 2″ (5 cm) chunks
- 2 cups (500 ml) sliced onions
- 2 tsp (10 ml) salt
- 2 tsp (10 ml) oregano
- 8 cloves garlic, sliced
- ½ cup (125 ml) chopped fresh cilantro (optional)
- 2 chipotle peppers in adobo, finely chopped
- Hot beef broth (enough to fill jars, leaving 1″ headspace)
You can omit cilantro or other vegetables if preferred. Always leave 1 inch of headspace and fill with hot broth or water so jars contain enough liquid for even heat penetration. You can scale the recipe to fill a larger canner — the author’s 30-quart pressure canner holds many pints and quarts.
Canning Chipotle Beef Taco Meat
This raw-pack pressure canning method is simple because everything is packed raw into the jars and topped with boiling broth.
1. In a large bowl combine the oregano and salt. Add the chopped cilantro (if using), sliced garlic, and finely chopped chipotle peppers.
2. Prepare hot beef broth by simmering beef bones or using bouillon. Keep the broth hot while you assemble jars.
3. Trim excess fat from the brisket and cut it into 2-inch chunks. Add the meat to the bowl with the seasonings and mix thoroughly, using a spoon or clean hands.
4. Add the sliced onions and mix again so the onions and aromatics are well distributed among the meat pieces.
5. Pack the mixture into jars without compacting, leaving about 1 inch of headspace.
6. Pour hot beef broth into each jar so the meat is covered while maintaining the 1″ headspace. Wipe jar rims clean, apply lids and rings, and tighten to fingertip snug.
Pressure Canning Directions
7. Use a pressure canner — meat must be processed under pressure, not in a water bath. Load jars into the canner, secure the lid, and heat until the canner vents steam. Vent steam for 10 minutes, then apply the weight.
8. Process at the proper pressure: for dial-gauge canners maintain 11 lbs (adjust for altitude), or for weighted-gauge maintain 10 lbs (adjust for altitude). Process quart jars for 90 minutes; pints require 75 minutes.
9. Keep pressure steady throughout processing. If pressure drops, bring it back up and restart the processing time.
10. When processing time is complete, turn off the heat and allow the canner to depressurize naturally. Remove the lid only after the pressure reads zero. Remove jars and let them sit undisturbed on the counter for 24 hours. Check seals, label jars, and store.
Altitude Adjustments
Processing times for pressure canning remain the same at higher altitudes, but required pressures increase. Use these adjustments:
For dial-gauge pressure canners:
- 0 to 2,000 feet – 11 lbs pressure
- 2,001 to 4,000 feet – 12 lbs pressure
- 4,001 to 6,000 feet – 13 lbs pressure
- 6,001 to 8,000 feet – 14 lbs pressure
For weighted-gauge pressure canners:
- 0 to 1,000 feet – 10 lbs pressure
- Above 1,000 feet – 15 lbs pressure
Serving Chipotle Beef Taco Meat
To serve: empty a jar into a skillet and heat on high, stirring frequently, until the liquid evaporates and the meat begins to brown in its own drippings, about 10 minutes. Spoon into warmed tortillas and top with avocado, cheese, salsa, or your favorite toppings.
Beyond tacos, this canned beef works well in burrito bowls, quesadillas, stews, salads, and as a hearty addition to soups or scrambled eggs.
Properly sealed jars maintain peak quality for 12–18 months on the pantry shelf, and canned provisions remain safe to eat as long as seals are intact. Refrigerate any leftovers after opening.
Chipotle Beef Taco Meat (Canning Recipe)
Equipment
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Pressure Canner
Ingredients
- 2 lbs beef brisket, trimmed and cut into 2″ (5 cm) chunks
- 2 cups onions, sliced
- 2 tsp salt
- 2 tsp oregano
- 8 cloves garlic, sliced
- ½ cup fresh cilantro, chopped (optional)
- 2 medium chipotle peppers in adobo, finely chopped
- Beef broth
Instructions
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Combine oregano and salt in a large bowl.
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Add chopped cilantro (if using), sliced garlic, and chopped chipotle peppers.
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Simmer beef broth or prepare bouillon and keep broth hot.
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Trim excess fat from beef and cut into 2-inch chunks.
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Add beef to the spice mixture and mix well using a spoon or clean hands.
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Mix in sliced onions until evenly combined.
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Pack the meat mixture into jars without compressing, leaving 1″ headspace.
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Pour hot broth over the meat in each jar, maintain headspace, and wipe rims clean.
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Load jars into the pressure canner, seal, and heat.
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Vent steam for 10 minutes, then apply the pressure weight.
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Process at recommended pressure and time: 11 lbs dial (or adjusted) / 90 minutes for quarts; 75 minutes for pints.
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After processing, turn off heat and allow the canner to depressurize fully.
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Wait until pressure reads zero before removing the lid.
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Let jars rest undisturbed for 24 hours, then check seals, label, and store.
Notes
Pressure Canning Altitude Adjustments
Processing times stay the same at higher elevations, but required pressures increase. Refer to the altitude adjustment guidance above for dial and weighted gauge canners.
Nutrition
Nutrition information is an approximation.
Beef Canning Recipes
There are many ways to preserve beef. Try other canning ideas to keep mealtime interesting:
- Canning Beef Stew
- Canning Ground Beef
- Canning Sloppy Joe Filling
- Canning Chili con Carne
- Canning Beef Pot Pie Filling
