Trim excess fat from beef. Cut beef into 5 or 6 large pieces. Place in 4-quart saucepan with broth, oregano and cumin; bring to boil. Reduce heat to low; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch cubes. Reserve broth and skim off excess fat.
Heat oil in large skillet on medium-high heat. Add onion, bell pepper and garlic powder; cook and stir 4 to 5 minutes or until just tender. Add cooked beef, ancho and chipotle chile peppers, and salt; cook and stir 2 to 3 minutes. Sprinkle with flour; cook and stir 2 to 3 minutes longer.
Gradually add 1 1/2 cups of the reserved broth (including the herbed residue), stirring until thickened. Reduce heat to low. Simmer, uncovered, 15 minutes to blend flavors.
Serve with warmed flour tortillas, refried beans or cooked rice, if desired