Chipotle Beef Taco Meat

Canning Chipotle Beef Taco meat is an easy heat-and-serve meal in a jar that the whole family will love.  This canning recipe for beef taco meat is a simple raw pack recipe from Ball Canning, meaning it’s quick to prep and get into the canner.  That little bit of work ahead of time will save of slow cooking later, and you’ll have tender, flavorful meals ready to eat on your pantry shelf.

When I asked readers for their favorite recipes, many of you said you absolutely love this new recipe from Ball Canning for Chipotle Beef Taco Meat.  It takes an inexpensive cut of meat and makes it tender through pressure canning, but it also adds in amazing flavor from chipotles in adobo.  Since it includes onions, garlic, and cilantro, it’s more than just meat in a jar…it’s a ready-to-heat and-eat MEAL in a jar.

Now that I’ve made it, I know it’s more than just taco meat, it’s a versatile meal starter that we’ve used to top burrito bowls or chili, as well as serve alongside eggs for a hearty breakfast. 

Simply dump the contents of the jar into a pan and cook on high until the liquid evaporates completely (about 5 to 10 minutes).  What’s left is a rich, flavorful beef that’s crisped in its own drippings, and it goes well with almost anything!

Ingredients for Chipotle Beef Taco Meat

The ingredients for canning chipotle beef taco meat are quite simple.  This is a tested recipe from The All New Ball Book of Canning and Preserving., and it also follows the University of Alaska’s Hearty Soup Protocol.  To make a canner batch of two quarts, you’ll need the following:

• 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
• 2 chipotle peppers in adobo, chopped 
• Beef broth 

Two quarts (or 4 pints) is the minimum for a canner batch to ensure even heating, but you can increase this recipe as much as you’d like.  I use a 30-quart All-American Brand Pressure Canner, and it can hold 14 pints.  I pack it tight with this recipe because my family loves it.

You can omit any of the vegetables if your family doesn’t like them.  I know many people hate cilantro, and that’s optional as well.  Just be sure to fill the jars with water or broth leaving 1 inch headspace so that there’s enough liquid to ensure even heat penetration into the jar.

Canning Chipotle Beef Taco Meat

Here’s the step-by-step process to make this flavorful meat. It’s incredibly simple for a pressure canning recipe because Ball Canning designed this recipe as a raw pack recipe.  That means everything just goes into the jar, and is topped with boiling water or broth.

Start by putting the oregano and salt in a big bowl. Add chopped cilantro, sliced garlic, onions and the finely chopped chipotle peppers to the same bowl.

While you’re doing this, you can put the beef broth on. You can make the broth yourself with the bones from the beef, or you can use bouillon cubes, liquid, or powder. 

Cut up your beef. Trim the excess fat, cutting the meat into two-inch chunks if you haven’t already. Add to the bowl with the spices and peppers. Using a wooden spoon, mix the contents of the bowl (you can also use your hands for this, as long as they’re nice and clean!).

Then, add your sliced onions and your beef chunks. Mix everything in the bowl well. You can use your hands or a big spoon. Just make sure everything gets mixed together.

Choose the size of your jars. This recipe calls for two-quart jars (of course, you can multiply out the recipe as needed to fill your canner and make sure you have a full batch). Pack the mixture into these jars but don’t push too hard. Leave about an inch from the top empty for headspace.

Pour hot beef broth over the mix in the jars. Fill it up till it just covers everything, again, maintaining that headspace of about one inch. Wipe the rims of the jars to remove any food particles or residues.

Canning Chipotle Beef Taco Meat

Now, it’s time to start canning.

You will need a pressure canner for this – meat is not safe for canning in a water bath canner.

Load the jars into the pressure canner. Put on the lid, lock it, then turn on the heat. Let the canner vent steam for ten minutes, then apply the weight. Allow the canner to reach 11 lbs pressure for a dial gauge or 10 lbs pressure for a weighted gauge (adjusting for altitude, see below). You’ll can your meat for 90 minutes for quarts (75 minutes if you opt to can pints).

While you’re canning, make sure the pressure remains consistent.  If it drops below 11 or 10 lbs pressure (again, depending on the type of pressure canner you have), you’ll need to restart your timer. 

Once the time has ended, turn off the burner and let the canner depressurize. Don’t remove the lid until the pressure reads zero. Then, remove the jars and let them sit on the counter, undisturbed, for 24 hours. 

Check the seals, label, and store. That’s all there is to it!

Pressure Canning Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

• 0 to 2,000 feet in elevation – 11 lbs pressure
• 2,001 to 4,000 feet in elevation – 12 lbs pressure
• 4,001 to 6,000 feet in elevation – 13 lbs pressure
• 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

• 0 to 1,000 feet in elevation – 10 lbs pressure
• Above 1,000 feet – 15 lbs pressure

Serving Chipotle Beef Taco Meat

When you’re ready to eat, it’s easy to prepare. Open a jar, and pour everything directly into a saucepan.  Turn the heat on high and cook until the liquid evaporates and the meat begins to crips in its own fat (about 10 minutes, depending on your stove).  Be sure to stir frequently to prevent burning.

Then serve it in warmed tortillas with your favorite toppings like avocado, cheese, or salsa.

Or if you’re looking for other creative ideas, don’t be afraid to think outside the box! Although tacos are the most obvious use for this meat, you can also use it for things like salads, quesadillas, stews, and so much more.

Once canned, chipotle beef taco meat should maintain peak quality on the pantry shelf for 12-18 months after canning, and be safe to eat so long as the jars are sealed. This makes it a great staple to have in your pantry!

Refrigerate after opening, if you have any left from your meal.

Yield: Makes 2 Quarts

Chipotle Beef Taco Meat (Canning Recipe)

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 1 hour 30 minutes

Total Time: 1 hour 30 minutes

Canning Chipotle Beef Taco meat is an easy heat-and-serve meal in a jar that the whole family will love.  This canning recipe for beef taco meat is a simple raw pack recipe from Ball Canning, meaning it's quick to prep and get into the canner.  That little bit of work ahead of time will save of slow cooking later, and you'll have tender, flavorful meals ready to eat on your pantry shelf.

Print

Ingredients

• 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
• 2 chipotle peppers in adobo, chopped
• Beef broth

Instructions

1. In a large bowl, combine oregano and salt.
2. Add chopped cilantro, sliced garlic, and finely chopped chipotle peppers to the same bowl.
3. Simmer beef broth using beef bones or bouillon cubes, liquid, or powder.
4. Trim excess fat from beef and cut into two-inch chunks.
5. Add beef chunks to the spice mixture in the bowl and mix well using a wooden spoon or clean hands.
6. Incorporate sliced onions with the beef chunks and spice mixture, ensuring thorough mixing.
7. Pack the beef mixture into your jars, without compressing, leaving an inch of headspace at the top.
8. Pour hot beef broth into the jars, covering the mixture and maintaining the one-inch headspace. Wipe jar rims clean.
9. Load jars into the pressure canner, seal, and heat.
10. Vent steam for ten minutes, then apply pressure weight accordingly.
11. Maintain 11 lbs pressure for dial gauge or 10 lbs pressure for weighted gauge for 90 minutes (quarts) or 75 minutes (pints).
12. After canning time, turn off heat and allow the canner to depressurize.
13. Wait until pressure reads zero before removing the lid. 
14. Let jars sit undisturbed for 24 hours.
15. Check seals, label jars, and store them appropriately.

Notes

Pressure Canning Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

• 0 to 2,000 feet in elevation – 11 lbs pressure
• 2,001 to 4,000 feet in elevation – 12 lbs pressure
• 4,001 to 6,000 feet in elevation – 13 lbs pressure
• 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

• 0 to 1,000 feet in elevation – 10 lbs pressure
• Above 1,000 feet – 15 lbs pressure

Beef Canning Recipes

There’s more than one way to put beef in a jar!  These beef canning recipes will keep things interesting:

• Canning Beef Stew
• Canning Ground Beef
• Canning Sloppy Joe Filling
• Canning Chili con Carne
• Canning Beef Pot Pie Filling