3 large Vidalia onions
1 c. flour
1 tbsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 c. beer
peanut oil

Peel, slice and separate onions into rings. Mix flour, chili powder, salt and pepper in large bowl, then whisk in beer until smooth. Heat a few inches of peanut oil in a deep pan for 5 to 10 minutes. Coat onion rings in batter, then drop carefully in oil and fry 3 to 5 minutes, until crispy. Drain on paper towel and salt to taste before serving.