Stem, seed then tear or cut the Ancho chile pepper (2) into large pieces that can be flattened out. Heat a Dutch oven (dry) over medium heat. When hot, toast one at a time. Lay a piece flat in the hot pan, pressing down with a spatula, until the chile is fragrant (should take just a few seconds). Repeat with the remaining pieces. Transfer toasted chiles to a plate.
Dry beef pieces (4-5 pounds) with a paper towel then evenly sprinkle 2 teaspoons of salt and 1 teaspoon of pepper over the beef. Heat 1-2 tablespoons of oil in the Dutch oven over medium-high heat.
When oil shimmers, add half the beef and brown on all sides, about 7-10 minutes. Transfer beef to a plate, then repeat with remaining beef, adding more oil as necessary.
Heat 1-2 tablespoon oil, in the same Dutch oven, then add onion (1 large) and 1/4 teaspoon salt and cook over medium heat, scraping up the brown bits from the meat, until soft, about 5 minutes.
Add garlic (1 tablespoon), jalapeño (1), oregano (1 tablespoon), cumin (1 1/2 teaspoons), and chili powder (1/2 teaspoon) and cook until fragrant, about 30 seconds. Return toasted peppers and meat to pan. Add broth (3 cups) and tomato sauce (1 can) and bring the mixture to a boil. Reduce heat to a simmer, partially covered, until meat is tender and sauce is nice and thick, about 2- 2 1/2 hours. Adjust seasoning if needed.
Serve with fresh tortillas and avocado, cheese, sour cream, fresh tomato, cilantro!